How To Make Fire Cider – Cold & Flu Remedy
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How To Make Fire Cider – Your Go-To Cold & Flu Remedy
What Is Fire Cider?
Fire cider is a potent herbal tonic made by infusing immune-boosting ingredients like garlic, ginger, horseradish, and apple cider vinegar. It’s a traditional remedy often used to help stave off colds, soothe sore throats, and give your immune system a much-needed boost during flu season. This spicy, tangy concoction has been a staple in herbal medicine cabinets for decades, and for good reason!
Making fire cider is not only a fun and simple DIY project but also a way to ensure you’re consuming a natural remedy free from additives and preservatives. Plus, it’s incredibly versatile: drizzle it over salads, mix it with honey for a throat-soothing elixir, or take a quick shot to clear your sinuses and wake up your senses.
Why Should You Make Fire Cider?
Modern medicine is incredible, but there’s something empowering about creating your own remedies. Fire cider is packed with ingredients that have been revered for their health benefits:
- Garlic: A natural antimicrobial and immune booster.
- Ginger: Anti-inflammatory and great for digestion.
- Horseradish: Helps clear sinus congestion.
- Turmeric: Known for its anti-inflammatory and antioxidant properties.
- Cayenne Pepper: Stimulates circulation and metabolism.
These ingredients combine to create a powerhouse remedy that’s cost-effective, shelf-stable, and ready when you need it most.
How To Make Fire Cider
Ingredients:
- 1 medium onion, chopped
- 10 cloves of garlic, minced
- 1/4 cup grated fresh ginger
- 1/4 cup grated horseradish
- 2-3 fresh hot peppers (such as jalapeño or habanero), sliced
- Zest and juice of 1 lemon
- 1 orange, sliced
- 2 tablespoons turmeric powder (or 2 inches of fresh turmeric root, grated)
- 2 tablespoons raw honey (optional, for sweetness)
- 1 teaspoon cayenne pepper (adjust to taste)
- 2–3 cups raw, unfiltered apple cider vinegar (enough to cover all ingredients)
Tools:
- A quart-sized glass jar with a lid
- Parchment paper (to protect the lid from the vinegar)
- Fine mesh strainer
- A large bowl for straining
Instructions:
- Prepare the Ingredients: Chop, grate, and slice all your fresh ingredients. Be sure to wear gloves when handling hot peppers to avoid irritation.
- Layer the Ingredients: Place all the ingredients except the honey into your glass jar. Pack them tightly but leave about an inch of space at the top.
- Add the Vinegar: Pour the apple cider vinegar into the jar, making sure all the ingredients are submerged. Use a clean spoon to press the solids down if necessary.
- Seal and Label: Place a piece of parchment paper over the jar’s mouth before screwing on the lid. This prevents the vinegar from corroding the metal. Label the jar with the date you made it.
- Infuse: Store the jar in a cool, dark place for 4–6 weeks. Shake it gently every day to ensure the ingredients are well-mixed.
- Strain and Store: After the infusion period, strain the mixture into a clean bowl using a fine mesh strainer. Discard the solids and transfer the liquid to a clean glass bottle or jar. Store in the fridge for up to 6 months.
TRADITIONAL HOMEMADE VINEGAR INFUSION
How To Make Fire Cider
A bold homemade apple cider vinegar infusion packed with onion, garlic, ginger, horseradish, citrus, turmeric and hot peppers. Fire cider has a sharp, spicy flavour and can be enjoyed in small amounts or used in dressings and marinades.
Ingredients
- 1 medium onion, chopped
- 10 cloves garlic, minced
- ¼ cup freshly grated ginger
- ¼ cup freshly grated horseradish
- 2–3 fresh hot peppers, such as jalapeño or habanero, sliced
- Zest and juice of 1 lemon
- 1 orange, sliced
- 2 tablespoons ground turmeric or about 2 inches fresh turmeric root, grated
- 1 teaspoon cayenne pepper, or adjust to taste
- 2–3 cups raw, unfiltered apple cider vinegar, or enough to completely cover the ingredients
- 2 tablespoons raw honey, optional, added after straining
Tools Needed
- 1 clean quart-sized glass jar
- Non-reactive lid or parchment paper to separate vinegar from a metal lid
- Fine-mesh strainer
- Large bowl
- Clean glass bottle or jar for the finished fire cider
- Kitchen gloves for handling hot peppers
Instructions
-
Prepare the Ingredients.
Wash and prepare all of the fresh ingredients. Chop the onion, mince the garlic, grate the ginger and horseradish, and slice the citrus and peppers.
Wear kitchen gloves when handling hot peppers and avoid touching your eyes or face. -
Fill the Jar.
Add the onion, garlic, ginger, horseradish, peppers, lemon zest and juice, orange, turmeric and cayenne to a clean quart-sized glass jar.
Pack the ingredients gently, leaving approximately 1 inch of space at the top. -
Add the Apple Cider Vinegar.
Pour enough apple cider vinegar into the jar to completely cover the solid ingredients.
Use a clean spoon to press the ingredients beneath the vinegar if necessary. -
Seal the Jar.
If using a metal lid, place a piece of parchment paper between the jar and lid so the acidic vinegar does not come into direct contact with the metal.
Alternatively, use a suitable non-reactive plastic lid. - Label the Jar. Write the preparation date on the jar so you can easily keep track of the infusion time.
-
Infuse.
Store the sealed jar in a cool, dark place for approximately 4 to 6 weeks.
Gently shake the jar regularly to redistribute the ingredients. Make sure the solids remain covered by vinegar. -
Strain.
After 4 to 6 weeks, place a fine-mesh strainer over a large clean bowl.
Pour the contents of the jar through the strainer and press the solids gently to extract as much liquid as possible. -
Add Honey.
If you would like a sweeter fire cider, stir in the optional honey after straining.
Start with a small amount and add more to taste. - Bottle and Refrigerate. Pour the strained fire cider into a clean glass bottle or jar, seal tightly and store in the refrigerator.
