Here is my recipe for traditional Fire cider. Support your immune system with this classic herbal remedy. It is quick to make. And it is absolutely delicious! This simple and traditional recipe is great for beginning and advanced herbalists alike.
One of the first herbal remedies I learned to make was traditional fire cider. In fact, it was during my herbalism apprenticeship nine years ago. And I have been making it every year since!
Traditional fire cider is a folk remedy. That is to say, there is no set way to make it. And it is not a standardized extract. As a result, the ingredients and components vary from batch to batch.
While the name “fire cider” became popularized in the late 1970’s by well known herbalist Rosemary Gladstar, the act of infusing immune supportive herbs in apple cider vinegar and honey goes back generations, to be sure.
What Are The Benefits of Traditional Fire Cider?
As I mentioned above, the ingredients used in fire cider can vary from batch to batch, and from one herbalist to another. But the end result is the same; an immune supportive remedy that is food-based, safe and effective.
Usually, the core ingredients found in fire cider are garlic, ginger, onions and peppers. But folks often add horseradish, lemons and various other herbs. I will go more in-depth with the benefits of each specific ingredient below!
How do You Use Traditional Fire Cider?
I love to sip it straight! In fact, during the colder months I try to drink an ounce a day (a standard shot glass is one ounce). It is quite strong, so you may prefer it watered down a bit.
In addition to drinking it straight, I use it as an ingredient in sauces, dressings and marinades. For example, 1/2 a cup of extra virgin olive oil mixed with 3 tablespoons of fire cider makes a delicious and nutritious vinaigrette!
I will use fire cider in any (savory) recipe calling for vinegar.
How to Make Traditional Fire Cider From Scratch
I am sharing my personal favorite recipe below. Be sure to stick with the basics of raw apple cider vinegar, raw local honey, garlic, ginger, peppers and onions. But outside of that feel free to add or leave out what you wish!
Notes on Ingredients
Raw Apple Cider Vinegar – Make sure to use raw apple cider vinegar. This type of vinegar has active probiotics and is great for the immune system. On the other hand, generic apple cider vinegar is just white distilled vinegar with caramel color and apple flavoring. Which is definitely not immune supporting!
Raw Local Honey – Raw local honey is the best honey for your health. However, if you can’t find raw local honey, at least make sure it is raw. Raw local honey has natural vitamins, enzymes and antioxidants. It also has local pollens that are known to strengthen the immune system.
Garlic – Garlic is antiviral and antibiotic. It stimulates the body’s natural defense against viruses and bacteria. Garlic will turn blue after soaking in vinegar – don’t worry! As the enzymes in the garlic break down in the vinegar, they react with garlic’s naturally occurring sulfur. This causes the color change.
Ginger – My favorite herb for soothing nausea is ginger. Ginger also helps the body to fight off viruses. Make sure to get fresh organic ginger root. Conventional ginger root has been irradiated. And it is often waxed.
Onion – Similarly to garlic, onions are naturally potent antibiotics. They have been used as a folk remedy for colds and flus for generations. Any type of onion will work for this remedy.
Hot Peppers – Peppers provide vitamin C and antioxidants. In addition, they boost circulation. In this remedy, they act as a catalyst. To clarify, this means they increase the efficacy of the other herbs in the formula.
Lemon – Lemons are rich in vitamin C and antioxidants. They also contain zinc, which is an essential mineral for our immune system. Be sure to use organic lemons.
Parsley, Sage, Rosemary, Thyme, Oregano – You can read more about the benefits of these herbs in my Herbal Remedies for Immune Support post.
Calendula – Calendula is another anti microbial herb that makes a great addition to traditional fire cider. I always like to throw a few flowers in.
Tools
Knife
Cutting Board
Measuring Cups
Measuring Spoons
Glass Jar with Plastic Lid (vinegar will rust metal)
Process
Firstly, gather your ingredients. I have some of these things growing in my garden, so I went out and harvested what I could. And the rest came from the store or local farms.
Secondly, prep all of your ingredients. Wash your herbs, peppers and lemons. And peel your garlic and onions. You can peel your ginger, but I don’t.
Then chop up your ingredients and place them into a clean glass jar.
Next add a dash of cayenne pepper (I use about 1/4 tsp. per quart).
Now pour in your raw local honey and raw apple cider vinegar. I do this at a ratio of about 1:3 honey to vinegar, but some recipes call for a ratio of 1:1. So it is up to you just how much honey you would like to add.
Lastly, cap tightly with a plastic lid. And let this infuse for at least two weeks. When you are ready, strain out the herb matter and reserve the liquid.
I store my fire cider in a glass jar or bottle in the refrigerator. It is best used within one year.
And that’s it! As you can see, this is a very simple and easily adaptable herbal remedy.
The herbs used in fire cider are considered “food herbs”, which means that they have a very low risk of any contraindication. However, as with any herbal remedy, be sure to look into how it might react with any pharmaceuticals or conditions you may have. For example, if you need to avoid spicy and acidic foods for any reason, this will not be the remedy for you! But for most people, this is a perfectly safe, gentle and effective remedy for supporting the immune system.
If you try this recipe and enjoy it, I would be so grateful if you could come back and give it five stars! And I love to see your pictures of my recipes, so be sure to tag me on Instagram @verityfolkschool.
Traditional Fire Cider
This is my personal recipe. It will make one quart.
Ingredients
- 1 small onion, diced
- 1 head of garlic, crushed
- 2 inch knob of fresh organic ginger root, thinly sliced
- 1 whole organic lemon, quartered
- 1 jalapeño, sliced or chopped
- 1/4 tsp. Cayenne pepper
- Several sprigs each of parsley, sage, rosemary, thyme and oregano, roughly chopped
- Several calendula flowers, roughly chopped
- 1 cup raw local honey
- 3 cups raw apple cider vinegar
Instructions
Firstly, gather your ingredients. I have some of these things growing in my garden, so I went out and harvested what I could. And the rest came from the store or local farms.
Secondly, prep all of your ingredients. Wash your herbs, peppers and lemons. And peel your garlic and onions. You can peel your ginger, but I don’t.
Then chop up your ingredients and place them into a clean glass jar.
Next add a dash of cayenne pepper (I use about 1/4 tsp. per quart).
Now pour in your raw local honey and raw apple cider vinegar. I do this at a ratio of about 1:3 honey to vinegar, but some recipes call for a ratio of 1:1. So it is up to you just how much honey you would like to add.
Lastly, cap tightly with a plastic lid. And let this infuse for at least two weeks. When you are ready, strain out the herb matter and reserve the liquid.
I store my fire cider in a glass jar or bottle in the refrigerator. It is best used within one year.
Please share in the comments if you make this. Tell me what herbs you added (or left out) and what ratio of honey to vinegar you went with. I would also love it if you would share about other ways you like to support your immune system naturally!
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*Disclaimer: I am not a medical doctor. I do not intend to diagnose, treat, prevent or cure any disease or illness. All information I share is purely educational. It is not meant to replace medical advice.
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