How To Make Fire Cider
Fire Cider is a vinegar tincture that has been a staple in the herbalist’s apothecary since the late 1970s when Rosemary Gladstar originally published the recipe in her first book, “Herbal Healing for Women.” An immune-supporting remedy, Fire Cider is used primarily as a cold and flu preventative as well as inhibitor. A shot of this stimulating vinegar infusion should be taken daily as a preventative during the cold/flu season. You can take up to 3 shots daily if cold symptoms are already present to fortify the body.
Since the publication of Rosemary Gladstar’s recipe, herbalists have built upon her wisdom, including additional herbs that support the decongestant, expectorant and immune boosting properties that Fire Cider is known for. The following recipe is my rendition that I have made for the past 4 years now. Usually in October so that by the holiday season, friends & family who are visiting for Thanksgiving & Christmas partake in a daily shot for good health.
With the holiday season now officially over, and everyone is getting settled into the new year and planning out new routines and resolutions, I’ve received requests for my fragrant Fire Cider recipe, and I am more than happy to share! Cheers to a new year where preventative, holistic health care takes center stage.
Fire Cider in the making
Ingredients:
1 orange
1 lime
head of garlic
1 red onion
fresh ginger, handful sliced
fresh turmeric, handful sliced
fresh horseradish, handful sliced
jalapeno
sprig of rosemary
3 star anise
1 cinnamon stick
3 cloves
apple cider vinegar with the “mother”
Recipe:
Slice the orange and lemon, keeping rind on. Peel and and chop a head full of garlic. Peel and slice the red onion. Peel the ginger, turmeric and horseradish then slice. Slice the jalapeno, keeping the seeds. Layer the above into a large mason jar, I use a half gallon size. Tuck in the sprig of rosemary and top with the star anise, cloves and cinnamon stick. Now fill the jar with apple cider vinegar. Close the lid on leave on your counter for minimum a month. After a month, strain through a cheesecloth, bottling the infused vinegar. I place the Fire Cider in the fridge and encourage my family to take 1 TBS daily. A great way to enjoy it is to add a shot to a mug, top with boiling water and honey for a fragrant, tangy tea like drink during chilly Winter evenings.
