Fire Cider is a fabulous herbal vinegar tonic that has the ability to boost immunity, aid the digestive system, help battle colds/flu and warm up the body during winter.

As the name suggests, ingredients such as jalapeno, horseradish and cayenne are soaked over time in Apple Cider Vinegar.   The finished product is fantastic and packs quite a punch.

As an herbal student learning from teacher/author/practioner Rosemary Gladstar, one of our earlier suggested assignments was to make some Fire Cider.  Rosemary adapted her recipe from old folk medicine recipes that she had come in contact with and has been making and sharing her beloved recipe for decades.  The beauty of making Fire Cider is that the recipe can be altered depending on the availability of ingredients or because you simply want something specific in the tonic.  There are many great recipe variations out there so feel free to research and experiment.


  • 1/2 cup fresh grated organic horseradish root
  • 1/2 cup fresh grated organic ginger root
  • 15 organic garlic cloves chopped (I use the whole head)
  • 1 organic onion chopped
  • 1 organic lemon, zest and juice
  • 2 organic jalapenos chopped
  • 2 TBSP dried rosemary leaves or fresh sprigs
  • 2 TBSP dried thyme leaves or fresh sprigs
  • 1 TBSP organic turmeric powder or fresh grated
  • 1 TSP ground black pepper or Peppercorns
  • 1/4 TSP cayenne or more for heat preference
  • Organic unpasteurized apple cider vinegar
  • Raw local honey

(add any other herbs such as oregano, lavender, cloves, cinnamon etc)


Place all of the roots, fruits and herbs minus the honey in a quart size mason jar (I make in bulk so I use 1/2 gallon).  Pour in the vinegar to completely cover all of the ingredients plus and inch or so above.  Some of the herbs will want to rise with the vinegar so mark the side of the jar before pouring to insure you have added enough liquid.  If your jar is full before pouring in the vinegar, simply put in a larger jar.  Don’t be overly concerned about exact measurements for any of the ingredients because this is based on the folk method so it doesn’t have to be precise.   Most of the time we just “eyeball” it.  Use parchment paper to create a barrier between the vinegar and the lid.  (I suggest a plastic lid over metal because the vinegar will corrode the lid)  Shake the jar well and store for approximately one month.  As the contents macerate or soak, you will want to shake the jar daily to make sure all of the ingredients are thouroughly distributed in the vinegar.  Some herbalists suggest storing in a sunny window sill while others recommend a dark warm place.  I use my window sill in my kitchen so that I remember to shake the jar every day.  Use your own preference.  In four weeks strain the contents through cheesecloth.  Squeeze the pulp to get out as much of the tonic out as you can.  (Compost the pulp or use in soups)  Add in 1/4 cup of honey more or less to taste then stir.  Taste and then add more honey if necessary.  Pour this amazing cider into a clean bottle or jar that doesn’t have a metal lid.

There are many ways to take Fire Cider:

For children you can add 1 TBSP to some orange juice or lemonade.  I like to chug a 1 oz shot glass full before bed.  You can dilute it in a glass of water or simply take a few tablespoons spread out over the course of the day.  The sky is the limit.  Obviously when sick you will want to increase the dosage.  Fire Cider is a preventative tonic as well so it can be incorporated before illness occurs.

I encourage you to make some Fire Cider and experience it’s benefit to your overall health.



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