Summery Fire Cider for Fall Wellness

Written By Cindy Saylor

As an herbalist I’m always thinking ahead to the next season. Last July I taught an herbal medicine making series and we made a Fire Cider to be strained around the Fall equinox. Summer was in full swing when we made Fire Cider and we were inspired by the vibrant colors of summer. Bright green Jalapenos, fresh ruby red pomegranate seeds, fresh Tumeric, Hibiscus, Elderberry, Rosemary, Thyme, Sage and of course all of the classic ingredients - Garlic, Onions, Horseradish and Ginger.

Fire Cider has been incredibly popular since the original recipe was widely shared by the renowned herbalist Rosemary Gladstar in the 1970’s. It is essentially an herbal oxymel which is a combination of vinegar and honey. The slightly tart, sweet and spicy tonic is wonderful taken in the fall as the weather shifts. A daily shot or spoonful will provide a boost of vitality. You can also use as you would any vinegar in salad dressings or when cooking. During a cold or flu taking a few shots 1-3x a day can support the immune system, clear mucus and congestion and increase circulation. 

Basic Fire Cider Recipe: 

To prepare a 1 quart batch:

¼ cup freshly grated ginger

¼ cup freshly grated horseradish

Small onion - chopped

1 head of garlic, peeled and chopped

1-4 peppers (add according to your taste)

1 Lemon or orange chopped

When working with ginger, horseradish, onions, garlic, and peppers remember to keep your hands away from your face, especially your eyes and nose. If you have sensitive skin you may want to wear gloves. Add the chopped items to a quart jar. 

Customize your Fire Cider with fresh herbs! 

Wonderful herbs to consider are: Oregano, Rosemary, Thyme, Elderberries, Hawthorn berry, rose hips, Chives, Turmeric, Burdock Root, Dandelion Root, and Calendula Flowers or? Creativity is fun! Experiment!

After you have added your herbs pour in enough Apple Cider Vinegar to cover, leaving 1-2 inches at the top. If you have a metal lid, cover the top with waxed paper or parchment paper and then place the metal over the paper. Seal tightly. Let sit for 2-4 weeks in a cool dark place. Shake once a day. Strain the vinegar from the herbs and sweeten with honey to taste. 

Summery Fire Cider: Pomegranate seeds, fresh Rosemary, Thyme, Lemons fresh Tumeric, Garlic, Onion, Ginger, Horseradish.


Directions for shaking & straining Fire Cider

  • Fire Cider should infuse for about 4-6 weeks. 

  • Shake your Fire Cider daily. Do a little shimmy as you shake it. 

  • When you are ready to strain, place a wire mesh strainer over a bowl, jar etc. tip your jar upside down and allow all of the vinegar to strain out from the herbs/plants. Gravity is your friend. 

  • If you used a pint jar you should have about 1 cup of vinegar. 

  • Think about how sweet you want your Fire Cider. Add ¼-½ cup of honey to your Fire Cider. Taste and then add more if desired.

  • If the vinegar and honey aren’t blending well, place in a pan (you can even strain into a pan) and gently warm the vinegar. The honey will melt into the vinegar. 

  • Label and store in a cool dry place. 

Using your Fire Cider

  • As a fall tonic. Take a shot daily. About 1-2 tablespoons straight or added to warm water. 

  • If you feel a cold coming on, take it more frequently. 1-3x/day. Fire Cider supports immune health and helps to protect against colds & flus. 

  • Use in salad dressings or cooking and in any recipe you would use vinegar. Delicious in chimichurri! 


References: 

The Essential Guide to Western Botanical Wisdom, Christa Sinadinos

Fire Cider!, Rosemary Gladstar and Friends

Practical Uses of 50 Herbs, Paul Bergner & Heather Luna

Cindy Saylor
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