When the seasons change, colds and sickness can occur. Even if you eat a real foods diet, get proper rest and fluids, you can still get sick. One way to combat those symptoms is by making fire cider.
What is fire cider? It’s a spicy hot, deliciously sweet vinegar tonic. First concocted in the kitchen at the California School of Herbal Studies by Rosemary Gladstar in the early 1980’s, it was for teaching students how to make herbal preparations that were as much food as they were medicines.
Fire Cider was among those early cross-over recipes—part medicine, part food—that was made and shared freely. Hundreds of people were taught how to make it and use it. Fire Cider is pleasantly delicious, and also a wonderful blend of medicinal herbs.
The original formula contained garlic, onions, horseradish root, ginger root, hot peppers, sometimes turmeric, and often Echinacea — all powerful immune enhancers that help ward off infections, colds, flus, and bronchial congestion.
We found we could use Fire Cider during the winter, a tablespoon or two a day, to help keep the immune system healthy and to ward off infections. All this, and it tasted good too!
How To Make Fire Cider
- 2 whole white onions cut into quarters
- 3 whole cayenne peppers cut in half
- 6 whole garlic cloves crushed
- 1 Tablespoon fresh ginger
- 2 Tablespoons dried rosemary
- 32 ounces raw apple cider vinegar
- 2 cups raw honey
- Mix all the ingredients together in a large half-gallon mason jar.
- Cover with apple cider vinegar.
- Cap tightly and store in a cool, dry place for 4 weeks.
- Strain the infused vinegar.
- Gently warm honey just until melted.
- Stir honey into the infused vinegar.
This should be stored in a cool, dry place and will be good for up to a year.
You can make it with the original formula, but many formulas for this “master tonic” have evolved.
I like to use what I have in my garden, and they all have the properties that the original blend called for.
Have you made fire cider before? What do you put in yours?