#fire cider

[samwisethewitch]

Grocery Store Fire Cider

I try to always have fire cider on hand during the colder months. Fire cider is vinegar infused with warming, expectorant (mucus-clearing) herbs to help clear out gunk from our respiratory system. It's great for clearing up congestion and helping with wet coughs. Since pretty much everyone in my house tends towards wet cold symptoms (congestion/runny nose, coughing up mucus, etc.), we go through a lot of this stuff every cold and flu season.

I take a shot of fire cider as soon as I feel congestion or a wet cough coming on, or if I've been around someone I know is sick. While it doesn't always keep me from getting sick, I do think it helps speed up my recovery and keep my symptoms less severe.

A lot of fire cider recipes online and in herbalism books call for less common herbs that need to be purchased online or from a speciality herb shop. This year, I decided to make a batch with only herbs you can buy cheaply at most grocery stores. Here's the recipe for my fellow herbalists on a budget!

You will need:

A quart mason jar

1 whole head of fresh garlic, peeled and roughly chopped, OR 3 spoonfuls of pre-minced jarred garlic

3 knobs of fresh ginger about the size of your thumb, roughly chopped, OR 3 spoonfuls of store-bought ginger paste

1 package fresh thyme OR 2 tablespoons dried thyme

1 package fresh sage OR 2 tablespoons dried sage

1 quart apple cider vinegar

There are two methods I've used to make this cider. The traditional method is a slow infusion that takes 2+ weeks, but I've also developed a fast infusion method for when I feel a cold coming on and need a batch of fire cider ASAP.

Traditional Method:

Add your herbs to a clean mason jar. Pour the vinegar over the herbs and fill the jar to the top. Put a lid on the jar. (Vinegar will corrode metal lids, so either use a plastic lid or place a square of parchment paper between your jar and the metal lid.)

Place the jar in a cool, dark place and allow it to infuse for at least 2 weeks and up to 1 month. You can strain the herbs out to store at room temperature, or you can do what I do and store the whole thing in the fridge, herbs and all.

If you leave the herbs in, you can keep this batch of fire cider going all winter by topping the jar up with more vinegar every time it gets below halfway full.

Fast Infusion Method:

Add the herbs to the mason jar like you would for the traditional method. Instead of adding vinegar, fill the jar halfway with boiling water. Let sit for 2-3 hours.

Once the water has cooled down to room temperature, fill the jar the rest of the way with vinegar. Let it sit overnight and then either strain the herbs out or store the whole thing in the fridge.

To use the fire cider, take a shot glassful whenever you feel cold symptoms coming on. If you made your cider with the traditional method, you can dilute it with water if your stomach doesn't handle acid well. You can also mix in some honey to improve the taste.

Please note that fire cider and other folk remedies are not a replacement for medical care. I highly recommend staying up to date on your flu and COVID-19 vaccines in addition to using remedies like this.

[reality-detective]

🔥 🔥 🔥 FIRE CIDER 🔥 🔥 🔥

This Sounds Good! Thought I would share.

I'm going to have to make me a batch. 🤔

Recipe inspired by renowned herbalist Rosemary Gladstar, founder of the california school of herbal studies, and her original recipe. Fire cider (sometimes called fire tonic) is a traditional folk remedy of raw apple cider vinegar that is infused with any number of immune-supporting herbs and plants. The “fire” comes from the addition of hot chile peppers like habanero or cayenne, which have been shown to increase circulation, boost metabolism, and support the immune system. Not to mention that just a pinch of hot chile will clear your sinuses instantly. I like this spicy tonic to be extra hot, but you can adjust the heat level by adding less or more chile peppers to the recipe.💫

Source:👇

[booksbeansandcandles]

Fire Cider Recipe 3

[khajiithaswitchywares]

[prairiefirewitch]

Dropping in quickly to let you know a fresh batch of fire cider is finished and ready to ship. This is a small batch and I’ve only got 8 bottles for the rest of this cold and flu season. Made with homegrown horseradish, garden herbs, habaneros, hibiscus flowers, turmeric, raw honey and lots of aromatic spices. This batch has some kick to it. Visit the shop for more info and check the blog for a fire cider recipe if you want to make your own. ♥️

[sidewalkchemistry]

🔥 🫗 fire cider (the go-to flu season herbal immune system support = infused vinegar; oxymel) 🫗🔥 food-centric herbalism

Take as: a daily spoonful illness preventative, salad dressing base, hot sauce...and also doubles as a digestive aid for those with weak stomach acid!

Herbs to Use in Fire Cider: ginger, garlic, horseradish, thyme, rosemary, hot peppers, onion, turmeric, lemon, orange, lime, cloves, stinging nettles, sage, cranberries, mint, sage, rosehips, elderberries, cinnamon, rosemary, radish, red clover, oregano, mugwort, black pepper, etc. (Select whatever pungent, spicy, mineral rich, or antimicrobial herbs you wish)

Made with vinegar as the base & menstruum. Raw apple cider vinegar is by far the most popular choice of vinegar for this medicinal preparation.

Sometimes sweetened with unrefined sweetener. Honey and maple syrup are great choices.

photo sources:

moon and spoon and yum

homestead and chill

free people blog

fare isle

fire cider! by rosemary gladstar

[elminx]

What sucks the most about getting sick in September is that two days ago I ran out of fire cider and the next batch won't be ready for another week or so.

[lightthewaybackhome]

I have reached the stage of pre-vacation where you start jettisoning any glorious plans I had of packing, cooking, cleaning thoroughly before we get out of Dodge. Lol. Now I'm the mad hamster running in circles.

We decided to leave a day early, so now I'm doing laundry, packing, processing ciders, and doing more laundry. Lol.

But, this is the name of the game! Being a homemaker is serving your home and people however they need, so shifting everything to full-blown laundry/pack/do-we-all-have-clean undies is my work, delight, and calling. Let's do this!

Also, the first batch of Fire Cider is ready for the changing weather. I'm planning on another batch when we get home.

[folkiewitchiewoman]

[hannahhindi]

Prepped some fire cider for the first time.🔥 Ava had a blast being a part of it but told me she will not try this when she’s feeling sick. 😂

[raising-ash]

Fire Cider

A natural way to boost your immune system and aid with digestion. (Also a good way to warm your insides very quickly lol)

This is just the recipe I created and used for this year but you can probably find countless others with modifications and substitutions to your liking. Also sorry that a lot of my measurements aren’t as precise as others but a lot of these ingredients aren’t sold in “cups” so I just kinda use what I buy and assume it’s good enough.

Things that I used:

4 jars (roughly 24oz I used 4 random pasta jars)

1-2 ginger root knob(s) (sliced as thin as you can comfortably)

1 horse radish root (also sliced)

4 fresh rosemary sprigs (if you have more and you’re not going to use it for anything else feel free to use more)

4 cinnamon sticks

2 jalapeños (halved)

1 lemon (quartered)

1 onion (quartered)

Minced garlic (about 4 spoonfuls)

Thyme, Tumeric, and Cayenne (enough to sprinkle about a tsp in each jar)

Apple Cider Vinegar (enough to cover the other ingredients/fill the jar I think I needed about 8-9 cups)

Essentially you’re going to just divide the ingredients evenly among the 4 jars and add the ACV to cover.

Seal the jars and leave them to steep for about 28 days (or longer) shaking them once each day to mix the ingredients up

After the 28 days strain the vinegar out into a new jar using a fine mesh strainer or a cheese cloth to catch the solid ingredients.

I like to store the cider in my fridge and take half a shot of it (while plugging my nose lol) when I feel like I need it but I’ve heard some people do use it daily during the winter as well. (Personally I’ve found that chasing it with coffee gets the taste to go away pretty quickly but that’s just me)

If you try this out let me know how it goes and if you’ve never made fire cider before just know that’s it’s supposed to smell that way lol it’s very strong.

[tinyshe]

Rosemary Gladstar’s Fire Cider Recipe

½ cup grated fresh horseradish root

½ cup or more fresh chopped onions

¼ cup or more chopped garlic

¼ cup or more grated ginger

Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered. ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than to hot; you can always add more pepper later if necessary.

Optional ingredients; Turmeric, Echinacea, cinnamon, etc.

Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.

Place jar in a warm place and let for three to four weeks. Best to shake every day to help in the maceration process.

After three to four weeks, strain out the herbs, and reserve the liquid.

Add honey ‘to taste’. Warm the honey first so it mixes in well. “To Taste’ means your Fire Cider should taste hot, spicy, and sweet. “A little bit of honey helps the medicine go down……”

Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you’ve room.

A small shot glass daily serves as an excellent tonic Or take teaspoons if you feel a cold coming on.

Take it more frequently if necessary to help your immune system do battle.

[booksbeansandcandles]

Fire Cider Recipe 2

Instant Fire Cider

2/3 cup raw unfiltered apple cider vinegar

1/2 cup chopped fresh pineapple*, cut into 1/2-inch cubes

1 (2-inch) piece fresh ginger, peeled

1 (1-inch) piece fresh horseradish root*, peeled (optional)

1 large clove garlic, peeled

1/4 small lime (peel included if organic // 1/4 small lime is ~20 g)

1 ½ Tbsp honey (raw, local preferred // if vegan, sub maple syrup or agave)

1/2-3/4 tsp ground turmeric*

1 pinch ground black pepper

1/8 tsp ground cayenne

Instructions

Wash and prep your fresh produce (pineapple, ginger, garlic, and lime).

To a high-speed blender, add all ingredients (apple cider vinegar, pineapple, ginger, horseradish (optional), garlic, lime, honey, turmeric*, black pepper, and cayenne). Blend on high for 30-45 seconds or until there are no large pieces remaining. If you don’t have a powerful blender, this may take longer. Pour through a fine mesh strainer into a measuring glass or bowl, using the back of a wooden spoon to squish and stir the pulp so all of the liquid comes through. Discard the leftover pulp. You should now have a lovely orange-colored tonic with no lumps. Taste and adjust as needed, adding more honey for sweetness, turmeric for earthiness, or cayenne for heat — it should be potent!

Drink as desired. Take as a spoonful before meals for stimulating digestion. You can also add it to salad dressings, marinades, or cocktails, or make mocktails by adding to sparkling water.

Store in a glass bottle or jar in the refrigerator for up to 4-6 weeks. Separation is normal — give it a shake before serving

Horseradish is a traditional ingredient in Fire Cider, but it can be tricky to get at the grocery store (it’s in the produce section). We like the “fiery” quality horseradish root adds, but the tonic is still potent and delicious without it. Another option is to sub 1/4 – 1/2 tsp wasabi paste.

Link to recipe 1

[zeenovos]

Y’all I have two very important moods going. One is fear of sampling the fire cider I have spent three weeks making. The other is intense anticipation for the apple cider I am in the process of making right now. Both are menacing me.

[prairiefirewitch]

Fire cider day.

[sidewalkchemistry]

Immune Supporting Fire Cider Tonic