Love this drawing and recipe for Fire Cider from @madison.safer! This is a medicinal recipe that has had variations in folk herbalism for probably hundreds of years; our good friend Rosemary Gladstar shared this recipe many years ago in her books, and we love seeing all the variations!
Fire Cider is an increasingly poplar herbal folk remedy that is a pleasant (if you like particularly hot foods) and easy way to boost natural health processes, stimulate digestion, warmed up on the on cold days. During the cold months, I take some most mornings as a way to steer away colds. I’ve often put some in hot water with lemon and honey, used it in a salad dressings, used in stir fry, etc. Because it is a folk preparation, I find the ingredients shift from year to year, adding and omitting specific herbs and ingredients. However, it always includes apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, and honey. It typically is taken by the spoonful but can be adapted for taste and preference.*
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2 cups apple cider vinegar
1/2 to 1 cup honey
1/2 cup horseradish
8 cloves of garlic, chopped
1/2 onion
1/2 cup ginger
1/2 cup fresh turmeric OR 1 tbsp dried turmeric
1 sliced jalapeño
1/2 lemon
1/2 orange
1 tsp peppercorns
2 whole cinnamon sticks
2 rosemary sprigs
4 thyme sprigs
Prepare ingredients and place them in a sterilized quart-sized glass jar.
Pour the apple cider vinegar and honey in the jar until all of the ingredients are covered and the vinegar reaches the jar's top. I put a fermentation weight on mine, but that is just a preference.
Use a piece of cheese cloth under the lid to keep the vinegar from touching the metal. Shake well.
Store in a dark, cool place for a month, shaking daily.
Once down, strain, bottle, and label. * The first image I made this year, the second was from last, but still one of my favorites .
Fire Cider is an increasingly poplar herbal folk remedy that is a pleasant (if you like particularly hot foods) and easy way to boost natural health processes, stimulate digestion, warmed up on the on cold days. During the cold months, I take some most mornings as a way to steer away colds. I’ve often put some in hot water with lemon and honey, used it in a salad dressings, used in stir fry, etc. Because it is a folk preparation, I find the ingredients shift from year to year, adding and omitting specific herbs and ingredients. However, it always includes apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, and honey. It typically is taken by the spoonful but can be adapted for taste and preference.*
——————
2 cups apple cider vinegar
1/2 to 1 cup honey
1/2 cup horseradish
8 cloves of garlic, chopped
1/2 onion
1/2 cup ginger
1/2 cup fresh turmeric OR 1 tbsp dried turmeric
1 sliced jalapeño
1/2 lemon
1/2 orange
1 tsp peppercorns
2 whole cinnamon sticks
2 rosemary sprigs
4 thyme sprigs
Prepare ingredients and place them in a sterilized quart-sized glass jar.
Pour the apple cider vinegar and honey in the jar until all of the ingredients are covered and the vinegar reaches the jar's top. I put a fermentation weight on mine, but that is just a preference.
Use a piece of cheese cloth under the lid to keep the vinegar from touching the metal. Shake well.
Store in a dark, cool place for a month, shaking daily.
Once down, strain, bottle, and label. * The first image I made this year, the second was from last, but still one of my favorites .
