This was my first year making my own fire cider, and it was such a fun process- and a labour of love!
I tend to lean into traditional remedies — whether that’s through food, herbs, or wellness supports that can be sourced naturally.
I was introduced to fire cider by a colleague and acupuncturist, and this year I decided to make a big batch of my own, and gift some to our family members. It makes for a great Christmas gift and a nice addition for immune support during cold & flu season.
If you’ve never heard of fire cider, it’s a traditional herbal tonic made by steeping powerful foods like garlic, ginger, horseradish, citrus, herbs, and hot peppers in apple cider vinegar. After steeping, the liquid becomes a spicy, tangy, warming tonic that people have used for generations.
Each ingredient brings its own benefits. Garlic and onions are well known for their antimicrobial properties. Ginger and turmeric support inflammation and digestion. Horseradish and hot peppers help stimulate circulation and clear the sinuses. Citrus adds vitamin C, while herbs like rosemary and thyme provide additional antioxidants and immune-supportive compounds. Raw apple cider vinegar itself is rich in beneficial acids and enzymes that support digestion.
The result is a bold, fiery tonic that many people like to take regularly — usually a tablespoon or two at a time.
If you’re curious to try making your own, here’s the recipe I used- enjoy!
Recipe:
Notes:
-Makes four 32oz jars.
-Organic ingredients are recommended if possible.
-Ingredients can be adjusted based on flavour and prefrence.
-Steeping time will vary the potency.
Ingredients:
- 2 cups fresh horseradish root, grated or finely chopped
- 1.5 cups fresh ginger root, chopped
- 1 cups onion, chopped
- 2 bulbs garlic, crushed
- 3-6 jalapeños or other hot peppers, sliced (adjust to spice preference)
- 2 lemons, sliced (with peel)
- 2 oranges, sliced (optional, adds sweetness and depth)
- 1 cup fresh turmeric root, chopped (or 2–3 Tbsp dried turmeric)
- 2 Tbsp black peppercorns
- 2–3 Tbsp dried rosemary (or 3–4 sprigs fresh)
- 2–3 Tbsp thyme (fresh or dried)
- 1 cup raw honey (added after steeping)
- 1 gallon raw apple cider vinegar (with “the mother”).
Instructions:
- Prep your jars: Clean and dry 4 wide-mouth quart (32oz) mason jars.
- Divide and fill: Evenly distribute all the chopped ingredients among the jars — pack them loosely.
- Add vinegar: Pour apple cider vinegar into each jar until the ingredients are fully submerged. (You can use a plastic lid or cover metal lids with parchment to prevent corrosion.)
- Steep: Store in a cool, dark place for 4-16 weeks months depending on how potent you want your tonic to be. Shake each jar every couple of days.
- Strain and finish: After steeping, strain through cheesecloth or a fine mesh sieve, squeezing out as much liquid as possible.
- Add honey to taste: Start with about 1/4 cup per quart (or less if you prefer it spicy and tangy). Stir until dissolved.
- Bottle and label: Pour into clean 32oz jars or smaller gift bottles. Label with “Fire Cider – shake before use – enjoy 1–2 Tbsp daily or as needed for immune support.”
Storing:
Apple cider vinegar is a natural preservative. For best storage practices, store your cider in a sealed glass bottle/jar at room temperature or in the refrigerator. Fire cider typically keeps 6-12 months when stored properly.
Hilary Boucher
Hilary lives in Collingwood, Ontario with her husband and children. When she's not assisting her clients, Hilary loves spending time in Northern Ontario with friends and family. Hilary offers a variety of manual and movement services, courses, and continued education geared towards the ever-expanding minds and life-long students.