Throughout the fall and winter months a staple in our home is Fire Cider. Fire Cider is a drink that is made from a combination of fruits, vegetables, and herbs that is left to soak for several weeks. The tonic (liquid) is removed and can be consumed.
Why Should I Make Fire Cider?
In our home, we take a shot of the fire cider a day and if we feel something coming on, we will drink even more. We do this in addition to elderberry syrup in order to try and stay healthy in these winter months.
The full recipe is below, but the power in this drink comes from the ingredients that are packed with antioxidants and vitamins that our body needs. There are so many positive health properties from things like ginger, turmeric, and cinnamon which are included in this recipe. Oftentimes those might not make it into your daily diet, so having it all in a drink that is easy to consume allows your body to get those critical nutrients it needs to function at its best.
Apple Cider Vinegar Is Key
The main liquid in the recipe is apple cider vinegar so it does have a strong flavor even after it is infused with all of the other ingredients. If you haven’t looked up the health benefits of Apple Cider Vinegar, you are missing out!
The jar will look beautiful sitting out on your counter for a few weeks and once it is finished, you will want to use the apple cider vinegar bottles to pour the finished product back into. This will allow for easy storage throughout the winter months as you consume your Fire Cider.
Fire Cider Tonic
Equipment
- Jars for storing tonic (I reuse the Apple Cider Vinegar jars)
- Canning Funnel (if storing in Mason Jars)
Ingredients
- 2 Oranges, cut into quarters (keep the peels on)
- 2 Lemons, cut into quarters (keep the peels on)
- 2 Red onions, sliced
- 1 White onion, sliced
- 2 Jalapenos, with seeds, sliced into discs
- 7 oz. Ginger root, peeled and sliced into discs
- 2 oz. Turmeric root, peeled and sliced into discs
- 7 oz. Horseradish root, peeled and sliced into discs
- 2 Heads of garlic, crushed
- 4 sprigs Fresh rosemary
- 3-4 Ceylon cinnamon sticks
- 4 Star anise
- 4 Whole rose hips
- 2 32 oz. Bottles of Apple Cider Vinegar with The Mother
- 2-3 T. Raw, local honey
Instructions
PREPARE FIRE CIDER:
- Slice citrus into quarters.
- Slice onions, jalapenos, and roots into thin slices.
- Lay all ingredients except for citrus and Apple Cider Vinegar into the bottom of the jar. It is best to put the spices and honey in the middle of everything so they don't float up to the top. Press down to pack all the ingredients together.
- Add the citrus quarters to the top and add in the Apple Cider Vinegar until it reaches the top and covers all the ingredients. (I keep my Apple Cider Vinegar bottles, clean them out and use a funnel to pour the strained Fire Cider back into them once fermentation is complete.)
ALLOW TO FERMENT:
- Set in a dark place, at room temperature for 4-6 weeks.
- Check every few days for bubbles and shake to dislodge.
FERMENTATION COMPLETE, TRANSFER TO JARS:
- After 4-6 weeks, strain and transfer tonic to storage jars.
- Label and date jars.
- Store in a dark place at room temp for up to one year.
Video
Notes
- I keep the citrus on top so that the smaller bits do not rise to the top and get moldy and gunky.
- I reuse the Apple Cider Vinegar jars to store the tonic in.
- In my picture, the ingredients are layered. This is unnecessary, however I find it more aesthetically pleasing to look at when it is layered.
Nutrition
If you made Fire Cider, did your garlic turn blue or green? If it did, that’s nothing to worry about. You can learn more about how and why here. Have you made Fire Cider a part of your daily routine? We’d love to hear in the comments how you enjoy it or if you have any twists to your recipe!
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