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Fire cider! Try this age-old remedy to strengthen the immune system and ward off illness. Made with healthful herbs stewed in apple cider vinegar, this drink is remarkably easy to make. See what fire cider is all about—plus a great recipe.
What Is Fire Cider?
Fire cider. The very name sounds like something you should try. Or run from.
This potent tonic is the modern reincarnation of a home remedy used for generations to help ward off winter colds, flu cases, and other infirmities. Many folks mix it into salad dressings or festive grog.
Indigenous healers have been brewing herbal vinegars for millennia. In fact, humans began making vinegar as long as 10,000 years ago, using it in food and drinks, for food preservation, and for many medicinal and antiseptic purposes. Anywhere in the world, you find apples, and you’ll find cider vinegar remedies.
The traditional recipes call for some combination of grated fresh horseradish, ginger, garlic, onions, turmeric root, and hot peppers soaking in apple cider vinegar for 3 to 4 weeks, then finished with honey to balance the acidity.
I like to add additional flavor-rich herbs and fruits. Other recipes, including mine, include dried or fresh leafy herbs, a few whole spices, and dried fruits or sliced citrus fruits.
Benefits of Fire Cider
While fire cider is more of a folk remedy, several studies have shown that the tonic helps the body balance blood sugar levels and reduce inflammation. There have also been studies demonstrating cider vinegar’s ability to fight infections. And yet other studies have shown the tonic aids weight loss with 1 to 2 tablespoons daily leading to reduced belly fat.
According to the American College of Healthcare Sciences, “Apple cider vinegar, a key component of Fire Cider, has been studied for its potential to support healthy digestion and promote gut health. It can support the growth of beneficial bacteria in the gut and may help regulate blood sugar levels.”
We can tell you this for certain: This strong vinegar tincture extracts healthful phytocompounds from a variety of medicinal plant materials. Most of these ingredients contain phytochemicals known for their strong digestive, antiviral, antiseptic, and/or decongestant properties.
Admittedly, a drink made with fresh horseradish, garlic, ginger, and chile pepper sounds a little off-putting. I think it tastes great. Start with a daily shot to get blood flowing on a cold day. If you can’t handle the bite, sweeten it with extra honey.
It’s worth it—a potent punch that is immune-boosting, antibacterial, and antiviral. Your immune system will thank you!
Try it out! The ingredients are inexpensive and easily accessible.
Fire Cider Recipe
Ingredients
Start with a quart (4 cups) of raw, unfiltered apple cider vinegar (at least 5% acidity)
About 1/3 cup grated horseradish and ginger roots
1/4 cup peeled and diced turmeric (or 2 tablespoons dried, powdered turmeric)
Half a dozen cloves of minced garlic
1/2 cup peeled and diced onion
1 or 2 habanero chiles, split in half (or, use cayenne pepper)
A cinnamon stick, a few allspice berries, and a few whole cloves (optional)
1 teaspoon black peppercorns
1/4 cup raw honey, or more to taste
The degree of “fire” in the blend depends on how many hot peppers you add!
As a precaution, I use only organically grown roots, herbs, and fruits to keep agricultural chemicals, waxes, or dyes from migrating into the vinegar.
Instructions
Place the vegetables, fruits, herbs, and spices in a clean one-quart jar. Fill the jar with apple cider vinegar.
The apple cider vinegar should cover the herbs by an inch or two. Seal your cap tightly. If you cap your jar with a lid containing metal parts, screw the lid on over a piece of cooking parchment or a small plastic bag to keep the lid from corroding. Shake well.
Let sit for a few weeks to soak. Shake daily (or when you remember).
Then, strain off the plant materials from the vinegar. Sweeten with honey to taste. Honey adds sweetness and blends all the flavors in fire cider nicely.
Refrigerate and use within a year.
Yes, to the uninitiated, the mixture sounds as if the final product will taste awful, but you’ll be surprised at how the ingredients mellow as their flavors blend in the vinegar! Find the right mix of sweet, spicy, and sour for you.
How to Use Fire Cider Tonic
Some herbalists recommend taking a tablespoonful of cider tonic daily as a preventative during cold and flu season, swallowing it right off the spoon.
Or, add it to a cup of juice or hot tea, perhaps with a bit of honey. You could also mix it with lemonade or orange juice. Diluting apple cider vinegar is best because undiluted vinegar can erode dental enamel.
Or, you can drink it or take teaspoonfuls throughout the day when you feel a common cold coming on. Others use it as a gargle at the first sign of a scratchy throat.
Mixing half and half with honey, makes a good cough remedy. (Don’t feed honey to children less than a year old.)
Use it as you would plain vinegar in salad dressings, marinades for meat or tofu, and vinegar-based sauces.
Drizzle on steamed vegetables or sautéed greens
Add to soups and chilis
Try a couple of dashes in a cocktail, such as a Bloody Mary
Final note: As with any herbal remedy, please consult your healthcare professional. Vinegar, and perhaps some of the herbal constituents, may interact with prescription medications or negatively affect some health conditions. Apple cider vinegar is not recommended for ulcer or acid reflux sufferers.
See if your body feels better, clearer, and healthier with this apple cider vinegar tonic!
Have you ever made Fire Cider? Tell us about your experience with this magic elixir.
Margaret Boyles is a longtime contributor to The Old Farmer’s Almanac. She wrote for UNH Cooperative Extension, managed NH Outside, and contributes to various media covering environmental and human health issues. Read More from Margaret Boyles
Dr Jarvis (old country doctor) from the Montpelier Vermont area always swore that vinegar was a great health drink. Believe you can find / download his book(s). I have done so.
I'm wondering if you could put the whole mixture in the blender after it's done sitting for a few weeks to pull out all the flavors and goodness. Then strain off the bits that remain.
I made 5-6 jars of firetonic last May and have not yet strained them. Do you think they are still good or do you think they are spoiled? Do you know if it’s possible to have botulism occur even in the acidity of the vinegar after this length of time? Does the vinegar become less acidic? I have had them in a dark cabinet and did not boil the jars or any other canning methods.
I'm so glad you shared this recipe (AND acknowledged the controversial trademarking of the name). I have been making my own fire cider for a couple years now and it has helped me get through many workplace cold seasons unscathed. I recommend it to everyone, encouraging them to make their own. I'm very happy to have a recipe to direct them to now!
Any suggestions on finding this? I have tried the local Chinese/oriental grocery store and what they directed me to for the horseradish was NOT that product..... :( Not real sure where else to look. Thanks!
Hi Margaret, This looks like a great recipe, can't wait to try it. Can this be used in Kombucha also, or should it be reserved for cider vinegar?
Thank you, Micki