Traditional Fire Cider
Looking to liven up your cooking game? Try this homemade fire cider recipe! This fiery blend of apple cider vinegar, herbs, and fruits is sure to add a unique kick of flavor to whatever dish you’re making. Plus, its immune-supporting benefits will help keep you healthy. With just a few simple ingredients, you’ll have your own bottle of fire cider ready in no time.
Ingredients
- ½ cup chopped yellow onion
- ½ cup chopped ginger
- ½ cup chopped turmeric
- ½ cup cranberries halved
- 1 organic lemon
- 10 garlic cloves diced
- 2 habaneros sliced
- 1 teaspoon whole black peppercorns
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 cinnamon stick
- 500 ml raw apple cider vinegar
Instructions
- Begin by choosing your ingredients. My favorite blend so far has been 1/2 cup chopped onion, 1/2 cup chopped ginger, 1/2 cup chopped turmeric, 1/2 cup chopped cranberries, 1 organic lemon chopped, 10 garlic cloves, 2 habaneros sliced, 1 teaspoon black peppercorns, 1 sprig of rosemary, 1 sprig of thyme, 1 cinnamon stick.
- Layer the prepared ingredients in a large glass jar, a quart jar works wonderfully.
- Pour raw apple cider vinegar over the fire cider ingredients until just covered. Use a fermentation weight, a piece of parchment paper, or a ziplock baggie filled with vinegar.
- Cover the jar with an airtight lid and place it somewhere you'll see it daily to observe and to shake or swish daily or a couple of times a day but keep it away from direct sunlight. A bright spot in your kitchen is fine, but directly near a window is not.
- Allow the ingredients to steep in the apple cider vinegar for at least 4 weeks.
- Strain the liquid from the solids and transfer it to a clean jar. If you plan on using the fire cider straight, it can be sweetened slightly with high-quality local honey or maple syrup to taste.
- Store your fire cider in a cool place, I like to store it in the fridge.
Notes
Disclaimer: This article does NOT constitute medical advice, diagnostic advice, or treatment advice, as I am not a medical professional or certified herbalist. The information within this article is for entertainment purposes. Always use sound judgment and seek guidance from your doctor before using herbal or natural remedies.
what to do with the pulp?
The main goal of Master Tonic is the infused vinegar, but that doesn't mean that the pulp is worthless! That pulp just spent 4 weeks being infused with all the good things inside of the vinegar - it is equally valuable - though many seem to skip over that! Here's some ideas on how to use your pulp:- feed it to your backyard flock! My birds LOVE a little treat of finely diced pulp here and there.
- dehydrate it and grind it into a powder to use as a seasoning, I also do this with my DILL PICKLE HOT SAUCE pulp!
- my friend freeze-dries hers and fills capsules so she can take it even after the fire cider is gone.
- freeze it in small portions and add it to stir-fries or salads.
Batch:
A quart-sized jar filled with chopped ingredients and topped off with apple cider vinegar will yield right around 500 ml or 2 cups of fire cider.Storage:
I like to keep my fire in the fridge in a pint-sized mason jar, that said, it can be store in a cool dark place with an airtight lid for up to 12 months.