Fire Cider - Image by PollyDot from Pixabay
Food,  Health & Wellness,  Lifestyle

Fire Cider – The Ultimate Winter Health Tonic

It’s a cold and rainy day here in Philly and I thought “What better way to celebrate this rain than with a recipe that’ll help beat those gloomy day blues?!”

Introducing: Fire Cider!

Fire Cider is a spicy, sweet, effervescent health tonic that is PERFECT to take during flu season and all winter long to keep the immune system strong.

It sounds very strange but it is just so delicious! It’s the perfect blend of spicy, tangy, and sweet.

Fire Cider aids in digestion, helps with circulation, and provides a great afternoon pick-me-up! What could be better?!

This is not my recipe, it was developed by Rosemary Gladstar, and there is a long standing battle over the trademark of the name “Fire Cider”, but it is an amazing health tonic and I feel it needs to be shared. You can read all about the battle here.

Just a shot glass a day is all you need for this amazing tonic to work it’s magic. Derek and I just take a swig strait from the bottle every day. It’ll boost your immune system as well as give you a nice mid day kick in the pants! You can also add a shot of it to warm (not hot because you’ll kill the good bacteria) water for a VERY cleansing and warming beverage.


  • Raw unpasteurized apple cider vinegar (enough to cover)
  • 1/2 cup grated fresh horseradish root
  • 1/2 cup or more fresh chopped onions
  • 1/4 cup or more chopped garlic
  • 1/4 cup or more grated fresh ginger
  • Chopped fresh or dried cayenne pepper ‘to taste’
    • Can be whole or powdered
    • Should be hot but not so hot you can’t tolerate it
  • Optional: turmeric, echinacea, cinnamon, etc.


  1. Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches.
  2. Cover tightly with a tight fitting lid.
  3. Place jar in a warm place and let steep for three to four weeks.  Best to shake every day to help in the maceration process.
  4. After three to four weeks, strain out the herbs, and reserve the liquid.
  5. Add honey ‘to taste’.  Warm the honey first so it mixes in well
    • ‘To Taste’ means your Fire Cider should taste hot, spicy, and sweet.  “A little bit of honey helps the medicine go down……”
  6. Rebottle and enjoy!  Fire Cider will keep for several months unrefrigerated if stored in a cool pantry.   But it’s better to store in the refrigerator if you’ve room.

When you’re making this, wear goggles and prepare the ingredients outside if you can. Seriously… the horseradish BURNS!

Sometimes I make this with over fermented kombucha, or “kombucha vinegar” as I like to call it, and it works great! The only thing to remember is that kombucha keeps fermenting so you have to remember to “burp” it every day so the jar doesn’t explode.

How’s this flu season treating you? Do you think you could use some of this tonic? I bet you could!

Make it and let me know how it turns out!


Foodie, traveler, hippy. I love to cook healthy and delicious food. I do everything as naturally as possible (some would call me a granola girl or a hippy). I also LOVE to travel and experience new cultures and foods!

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