Every herbalist has their own version of Fire Cider. Even I like to create mine different, for the different needs at different times. But there are the basics that fire cider is made with.
This vinegar concoction has a bold taste with an interesting combination of sweetness, sourness and spice. Most take fire cider is taken during winter months as a preventive remedy from colds and flu.
1 cup minced yellow onion
1/2 cup grated horseradish
1/4 cup minced garlic
1/4 cup grated ginger
1/4 piece of fresh cayenne or 1/2 teaspoon dried cayenne, or to taste
2 tablespoons dried thyme
2 teaspoon whole black peppercorn
1/2 lemon, thinly sliced
1/4 cup raw honey, or more to taste
2 2/3 cups raw, unfiltered apple cider vinegar
Place the onions, horseradish, garlic, herbs, spices, and lemon into a 1 quart jar. Add honey. Fill the jar with vinegar. Be sure to cover all the ingredients. Cover with a glass or plastic lid. If using a metal lid, place parchment or wax paper between the lid and the jar. Vinegar will corrode metal lids, and we certainly don’t need those toxins in our fire cider. Shake well. Let the jar sit for 2 to 3 weeks. For the first few days, shake the jar well once a day. Strain the vinegar into a clean jar. Refrigerate and use within a year.
When a body needs an extra boost of immunity you can add other ingredients to your fire cider. Particularly this year I have added a couple key ingredients to help my immune system. By adding Elderberry and Astragalus, it will improve your immunity power! I add 1/4 cup of each.
If you are taking fire cider as a preventive remedy, take a tablespoon, one to three times per day. If you are using it to ward something off, take a tablespoon every hour. It can be diluted with a little water or even used as a salad dressing.
Almost all of these ingredients can be grown organically at home. Horseradish is a perennial that can be grown and harvested in the late fall or early spring. It seems to have better flavor than anything I can buy.