Fire cider is a spicy, sour, slightly sweet vinegar tonic that has been made in home kitchens for generations. People take a spoonful when the weather turns cold, splash it into salad dressings, or knock it back as a warming shot. This fire cider recipe is the classic version, plus the details most recipes leave out: small-batch amounts, how to strain it properly, and how to fix the flavor if it turns out too fiery.
Quick answer: fill a quart jar with grated horseradish and ginger, chopped onion and garlic, sliced jalapeños, citrus, turmeric and rosemary. Cover with raw apple cider vinegar, steep in a cool, dark place for 3 to 4 weeks, shaking daily, then strain and sweeten with honey. Store in the fridge for up to a year.
RECIPE
Fire Cider
Ingredients
- 1/2 cup fresh horseradish root peeled and grated
- 1/2 cup fresh ginger peeled and grated or finely chopped
- 1 medium onion chopped
- 10 cloves garlic crushed or chopped
- 2 jalapeños sliced; seeds in for more heat
- 1 lemon zest and juice
- 1 orange zest and juice
- 2 tablespoons fresh turmeric grated, or 1 tablespoon ground
- 2 sprigs fresh rosemary
- 1/4 teaspoon cayenne pepper optional
- 3 cups raw apple cider vinegar about 700 ml, enough to cover
- 1/4 to 1/2 cup raw honey to taste, added after straining
Method
- Wash a 1 quart (1 liter) glass jar and lid well in hot, soapy water.
- Add the horseradish, ginger, onion, garlic, jalapeños, lemon and orange zest and juice, turmeric, rosemary and cayenne to the jar. It should be about three-quarters full.
- Pour in the apple cider vinegar until everything is completely covered, with about 1 inch of vinegar above the solids. Press down with a spoon to release air bubbles.
- If your lid is metal, put a piece of parchment paper between the jar and the lid, since vinegar corrodes metal. Close tightly.
- Store in a cool, dark place for 3 to 4 weeks. Shake the jar once a day, or whenever you remember.
- Strain through a fine sieve lined with cheesecloth into a clean bowl, pressing the solids to get out as much liquid as possible.
- Stir in honey to taste, starting with 1/4 cup. Pour into a clean bottle or jar and store in the fridge.
Notes
Private Notes
Tried this recipe?
Let us know how it was!What Is Fire Cider?
Fire cider is an herbal vinegar, sometimes called an oxymel once honey is added. The recipe became popular in the 1970s through American herbalist Rosemary Gladstar, although similar vinegar tonics are much older. It is loved for its bold, warming flavor. Many people take it during cold and flu season, but it is a traditional folk remedy: there is little scientific research on fire cider itself, so think of it as a flavorful kitchen staple rather than a medicine.
Ingredient Notes
- Horseradish: fresh root gives the signature sinus-clearing kick. Grate it near an open window. Jarred prepared horseradish often contains other ingredients, so use fresh if you can.
- Apple cider vinegar: raw, unfiltered vinegar (“with the mother”) is traditional, but any apple cider vinegar at 5% acidity works.
- Honey: raw local honey is the classic choice for flavor. Add it after straining, so you can sweeten to taste.
- Hot peppers: jalapeños are medium. Swap in habaneros for serious heat, or leave them out for a milder tonic.
Small Batch Fire Cider
Not sure you will like it? Halve every ingredient and use a pint (500 ml) jar. It is the easiest way to try it and adjust the recipe to your taste next time.
How to Fix the Flavor
- Too spicy: dilute with a little more vinegar, or add extra honey.
- Too sour: add more honey a spoonful at a time.
- Too sweet: add a splash of plain apple cider vinegar.
- Not strong enough: next time, steep for the full 4 weeks and grate the roots rather than chopping them.
How to Use Fire Cider
- Take 1 tablespoon straight, or mixed into a small glass of warm water
- Whisk with olive oil and mustard for a punchy salad dressing
- Use it in marinades for chicken or pork
- Add a splash to soups, stews or chili, like a squeeze of lemon
- Mix a little into a hot toddy or ginger tea
For a comforting bowl to pair it with, try our Irish funeral soup.
Who Should Be Careful
- People with acid reflux, stomach ulcers or sensitive stomachs, since vinegar and hot peppers can make symptoms worse
- Anyone pregnant or breastfeeding, or taking medication such as blood thinners, should check with their doctor first
- Children under 1 year should never have honey
- Always dilute it if you find it harsh on your throat or teeth, and rinse your mouth with water afterwards
Fire Cider FAQs
How long does fire cider last? Strained and sweetened, it keeps for up to a year in the fridge.
Do I have to use honey? No. It is fine unsweetened, or you can use maple syrup.
What can I do with the leftover solids? Blend a spoonful into stir-fries or chutney, or compost them.
Can I use dried ingredients? Fresh is best for flavor, but ground ginger and turmeric work in a pinch. Use about a third of the fresh amount.
