Fire Cider
Fire Cider
BY RACHEL CLARKIn the spirit of the fire cider tradition, I don’t keep any secrets about this herbal formula. This is exactly how I make mine. As always, follow your intuition and play with this recipe until it feels right for you. You might also consider using turmeric, horseradish, echinacea, thyme, cayenne, clove, cinnamon, pine or basil. Be creative!
A few tips for making fire cider: All of the spicy ingredients in this formula can be really hard on the skin, eyes, nose and throat. When processing a large batch I open the windows, turn on the fan and wear gloves. You can also use a food processor to gently pulse ingredients until they are finely chopped.
Ingredients
32 ounces local organic honey
32 ounces organic Apple Cider Vinegar (ACV)
6 cloves garlic, crushed
1 organic lemon, halved and chopped
2 organic oranges, divided and chopped
2 ounces elderberries, divided
2 large sprigs of rosemary, finely chopped
4 jalapeños, chopped and divided (discard seeds for less spice)
1 large onion, halved and chopped
2 large hands ginger, chopped and divided
Instructions
While chopping all ingredients, warm your honey jar in a pot of water, set on medium-low. Be sure to take the lid off.
In one pot (stainless steel or glass is preferred) combine ACV and half of all herbs.
In a second pot, combine the remaining herbs and honey. Your honey should be warm, runny & pour easily.
Cover both pots and simmer for up to three hours, stirring occasionally. Keep your herbs at a low simmer. Do NOT boil.
After two hours, when your house smells strongly of vinegar, strain both pots together into one container. Stir to thoroughly combine ACV and honey. I like to strain twice — first with a colander, then with a fine mesh sieve. Bottle, label and store. Your fire cider should keep in the fridge for 6-12 months.
To Use: At the first sign of sickness, drink one ounce of fire cider for three or four days to help support healthy immune function. I recommend taking fire cider with a meal, as it can cause gastrointestinal distress on an empty stomach.
The Simple Method
You can also make fire cider over the course of about a month using the simpler method.
Chop all herbs and combine in a large mason jar.
Fill jar with apple cider vinegar so herbs are completely covered.
Place a piece of parchment paper (vinegar will corrode the metal lid) over the top and close with a lid. Set your jar in a cool location out of direct sunlight for it to infuse for four to six weeks. Shake your jar regularly.
At the end of the six weeks, strain the vinegar from the herbs and discard spent plant material. Measure volume of vinegar remaining. Combine with equal volume of honey, ounce for ounce.
Bottle your cider, label it with the date, name and ingredients. Store in a cool, dark place where it will keep for up to 18 months.
