Fire Cider is an old folk remedy that has so many uses and benefits that I try never to be without, especially in the Autumn and Winter.
Following are just a few reasons I love it so much: 
  • Warming & energizing (beneficial for cooler months)
  • Has antibacterial and antibiotic properties
  • Stimulates digestion
  • Acts an an expectorant
  • Supports health respiratory system
  • ​​​​​​​Relieve congestion
  • Supports immune system functions
  • Supports healthy circulation
  • Taking this remedy this time of year can help you feel more balanced and in-tune with your natural rhythms


During the fall and winter, I take a tablespoon once or twice a day. If I feel something coming on, I take a tablespoon (or a little in my cup of tea) several times a day. My son also takes a spoonful when he’s fighting a cold or cough or just feeling run down. I can sometimes convince my daughter to take a little bit in some juice or warm water with a little more honey.  If you really don’t like the taste, you could add it to a salad dressing or cook with it. I’m thinking it might be amazing in a Bloody Mary!
I hesitate to even include a “recipe” for this remedy for two reasons. First, I cannot claim this as my recipe (it’s been adapted and passed down for generations). Second, I normally find recipes (especially with this many ingredients) intimidating. Please don‘t be intimidated, if you can chop a vegetable, you can make this. If you don’t have all of these ingredients, you can still make it. You really just need some of them + raw apple cider vinegar, and you CAN make this.
All amounts are approximate. 
  • 1/2 cup peeled and diced/sliced/shredded fresh horseradish root
  • 10 garlic cloves, peeled and smashed or rough chopped
  • 1/4 cup sliced or grated fresh turmeric
  • 1/2 cup peeled and diced/sliced onion
  • 1/2 cup peeled and diced/cut/shredded ginger
  • 1-2 jalapeño pepper chopped or 1/8th teaspoon cayenne pepper
  • 1 lemon, cut into eighths
  • 3-4 springs fresh rosemary and/or thyme
  • 2 to 3 cups raw unfiltered apple cider vinegar with Mother (enough to fill the jar after ingredients are added)
  • Raw organic (local if possible) honey to taste (this comes last, after the vinegar has been infused for several weeks and then strained)


Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart glass mason jar. Fill the jar with vinegar, covering all the ingredients with about an inch at the top (push down to make sure there are no air bubbles).  Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.


Let the jar sit in a dark cabinet for 4 to 6 weeks, shaking daily (or as often as you remember).


After the 4 to 6 weeks, strain the vinegar into a clean jar and discard solids. Add honey to taste. Refrigerate and use within a year.


I often hear clients say that they didn’t make it because they couldn’t find horseradish or don’t like jalapeños, etc. The beauty of this recipe is that you can use whatever you have and whatever you want. Each ingredient adds it’s own health attribute, but feel free to omit or add. I’ve never made the same batch twice. Variations I’ve made included cloves, lemongrass, oregano, and cinnamon sticks.

I’d love to hear what YOU put in your Fire Cider. Post a picture to my Facebook page and show me how yours comes out.