Fire cider is considered a magical elixir within the herbalist community! It is a tonic of warming herbs and apple cider vinegar with nutrients that protect against colds and coughs. Just a tablespoon a day can help protect us from these seasonal ailments or attack them once we feel them coming on. Consuming this “cider” daily or as needed can be a ritual we need this time of year to contribute to our self care. Now don’t get me wrong, this does not taste like the apple cider you may be thinking of. It has a pungent, vinegary, spicy taste that I find delicious, but others may find offensive. Luckily, honey can be added to taste and the versatile nature allows for lots of wiggle room in the recipe. My favorite way to use fire cider is as a salad dressing with some extra virgin olive oil and some salt. Play around with this recipe and see what works best for you!

Recipe

• 1 medium onion

• Spicy peppers (jalapeños, cayenne, habaneros, etc.) (omit for no spice)

• 1-2 bulbs of garlic

• Ginger root (size of your palm)

• Apple cider vinegar with the mother (Enough to fill your jar of choice) (Braggs is a great brand of ACV to use)

• 1 Horseradish root

• Optional add-ins: turmeric root or ground turmeric + black pepper, cayenne pepper powder, fresh herbs, lemons, oranges, cinnamon sticks

Instructions

1. Chop up your ingredients. You can add everything to a food processor for a rough chop or just roughly chop with your knife. Keep in mind whether you want to strain out your ingredients from the vinegar or if you want to keep them in the jar for some added texture and flavor, this is just a preference. Also keep in mind that removing the seeds from your spicy peppers is recommended for a less spicy version.

2. Add your chopped ingredients into a 32oz jar (or larger jar if you want to batch make) and fill to the top with your apple cider vinegar.

3. Optional but recommended: To dissolve the honey, dump the jar with all its contents into a saucepan over medium heat. Add in the honey and any dry ingredients such as turmeric powder, cayenne pepper, etc. Bring to a light simmer, stir ingredients together until honey dissolves, and poor back into jar.

4. Label your jar with date made and date it will be ready.

5. Allow the jar to sit out for 3-8 weeks in a cool, dry spot. Once you’re ready to use it, you can store in the refrigerator or at room temp. You can choose to strain out the ingredients from the vinegar or leave them there to add flavor to salad dressings, etc.