Go Back
kyrielluke

Fire Cider

‘tis Autumn when mama makes the first batch of fire cider to warm our bellies and keep us healthy through the chilly months. Although my children squint when they sip on this, they actually love it! And I love that it keeps us healthy through the winter!
Print Recipe Pin Recipe
Servings: 1 quart
Ingredients Method

Ingredients
  

  • 7 oz Horseradish root, sliced or raw prepared horseradish
  • 7 oz fresh ginger root (I keep the skin on), chopped or grated
  • 4 small turmeric roots can sub 1 tbsp turmeric powder
  • 1 onion, sliced in half
  • 10 garlic cloves
  • 1 lemon, sliced in half
  • 1 orange, sliced in half
  • 2 jalapeño peppers (I remove most of the seeds so it's not too spicy for the children)
  • 3 cinnamon sticks
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tsp whole peppercorns
  • 4 whole cloves
  • 6 cups Apple cider vinegar
  • 1/2 cup honey

Method
 

  1. Prepare all the ingredients as directed above and place in a large mason jar ending with the lemon and oranges on the top of everything else (these keep all other ingredients below the ACV).
  2. Pour apple cider vinegar overtop everything until it reaches the top of the lemon and orange.
  3. Place the lid on the mason jar and set aside for several weeks to brew. Remember to shake the jar once daily to mix the ingredients. 
  4. After three to four weeks, use a fine-mesh strainer or cheesecloth to strain out the pulp and solid ingredients. Squeeze as much liquid out of the ingredients as you can.Stir in the honey until it is incorporated. Taste and add more honey to reach your desired sweetness. Your fire cider should taste hot, spicy, and sweet.Store sealed in an airtight jar. Keep in the refrigerator or in a dry, cool place for up to 6 months.
  5. Drink 1-2 tbs daily to ward off those bad bugs!