I first discovered a recipe for fire cider years ago. Hot peppers and random herbs in vinegar didn’t sound too appealing at the time. Once I learned about it’s immune supporting benefits though, I decided to be brave and give it a try. Now, it’s still a staple in our home during cold and flu season!
What is Fire Cider?
Fire cider is a traditional recipe that includes garlic, onion, ginger, cayenne peppers, and horseradish infused in vinegar. Then you stir in some raw honey before drinking. While the original recipe calls for horseradish, for the sake of the kids I typically substitute echinacea root. If you do use fresh horseradish try hand grating it for a great way to clear the sinuses!
This health tonic originated from famed herbalist Rosemary Gladstar and has gone through many iterations over the years. Herbalists and home cooks will add different immune supporting herbs and foods depending on what they have on hand. You could try fresh rosemary, thyme, or basil for their antimicrobial benefits. Use different spicy peppers, add some sliced lemon, or fresh turmeric.
This is also a great way to use up different odds and ends in the fridge before they go bad (like fresh ginger root). For the kids, I reduce the cayenne or leave it out. They don’t mind the taste since the honey helps balance out the vinegar.
After the plants have fermented in the vinegar the strained liquid is mixed with raw honey. Not only does it add more antimicrobial benefits, but the honey mellows out the flavors of the spices and sour vinegar. If you want to be technical about it, we’re really making an oxymel.
How to Use Fire Cider
Judging by the ingredients in the recipe, you might not expect it to taste very good. I didn’t either but I was pleasantly surprised by the taste. Here’s how to use your new fire cider:
- Take a tablespoon once a day (or up to 3 times a day) as needed for immune support
- If illness hits, I’ll take a teaspoon every few hours or add a tablespoon to hot water or herbal tea a few times a day until I feel better.
- Drizzle it over salad for a mild peppery and sweet vinaigrette
- Add a little oil and use it as a dip for sourdough bread
- Use it to marinade meat or as a dipping sauce
You can find the original fire cider recipe plus tons of others in this Fire Cider recipe book, courtesy of Rosemary Gladstar. (And may I suggest my Wellness Mama 5-Step Lifestyle Detox book for natural remedy and beauty recipes as well!)
How to Ferment Fire Cider
Some recipes call for putting the fire cider in a warm, sunny location for the vinegar infusion (which is what I do). The original recipe also calls for a warm spot. Some herbalists however call for fermenting the vinegar in a cool, dark location. Either will work, but you’ll find it infuses faster in a warm (not hot) spot.
Here’s how to make it.
Spicy Fire Cider Recipe
An old herbal remedy that uses the germ-fighting properties of onion, garlic, ginger, and herbs. plus vinegar and raw honey for an immune boosting and nourishing drink with a little kick.
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Place the onion, garlic, ginger, echinacea root, orange, and jalapeño (if using) into a quart size Mason jar.
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Pour enough apple cider vinegar into the jar to fully cover the ingredients. Use a fermentation weight if you have one to keep everything submerged.
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Cap tightly and let sit for 2–4 weeks in a warm spot, shaking the jar daily if possible.
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After fermentation, strain out and discard the solids, saving the infused vinegar.
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Measure how much vinegar you have left and stir in an equal amount of raw honey, plus the cayenne pepper. Mix until fully combined.
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Store in the refrigerator and shake before using.
Nutrition Facts
Spicy Fire Cider Recipe
Amount Per Serving (1 TBSP)
Calories 0.4
% Daily Value*
Fat 0.02g0%
Saturated Fat 0.004g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.003g
Sodium 0.04mg0%
Potassium 3mg0%
Carbohydrates 0.1g0%
Fiber 0.03g0%
Sugar 0.01g0%
Protein 0.01g0%
Vitamin A 52IU1%
Vitamin C 0.1mg0%
Calcium 0.2mg0%
Iron 0.01mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Keeps for several months in the fridge or a cool pantry.
Leftover Fire Cider Chutney
Once you’ve strained your fire cider, there’s no need to throw out the herbs and spices. They also make a delicious chutney that’s great with rice, sourdough toast, or stirred into soups. Simply pulse the strained plant material in a food processor. Add a little of the fire cider liquid if necessary to get it to blend. Be sure to leave it chunky and do not blend it smooth.
If you add more medicinal herbs, like echinacea, it can have a little more of a bitter taste to it. Play with the ingredients to find your favorites!
Have you ever made fire cider before? What are some of your favorite ingredients to add? Let us know below!
This article was medically reviewed by Dr. Shani Muhammad, MD, board certified in family medicine and has been practicing for over ten years. As always, this is not personal medical advice and we recommend that you talk with your natural healthcare practitioner.
