Fire Cider

Fire cider is the spicy, tangy, immune-boosting tonic that's earned cult status in the wellness world — and I had a front-row seat to its rise.

For years, I worked for an infused vinegar company that made their own fire cider. My job was introducing it to thousands of people — at farmers markets, trade shows, and specialty food stores across the country. I watched skeptics take their first sip, wince at the heat, and come back the next week asking for a bigger bottle.

That experience taught me what makes fire cider work: the balance of heat, tang, and sweetness, and the way it wakes up your whole system. Now I keep a jar going in my own kitchen every fall, and it's become the backbone of my cold-season routine — stirred into hot toddies, drizzled on roasted vegetables, or taken straight by the spoonful when I feel something coming on.

Jump to:

• Quick Look: Fire Cider
• What Is Fire Cider?
• Ingredients
• Equipment
• Instructions
• Variations
• How to Use Fire Cider
• How to Know It's Working
• Storage and Shelf Life
• FAQ
• 💬 Comments

What Is Fire Cider?

Fire cider is an infused apple cider vinegar packed with pungent roots, alliums, and hot peppers. After a few weeks of steeping, you strain it, stir in raw honey, and you've got a potent tonic that's been used for generations as a natural immune booster.

The recipe traces back to herbalist Rosemary Gladstar, who coined the name in the 1970s. It's since become a staple in kitchens and natural food stores — the kind of thing people swear by once they try it.

Ingredients

• ½ cup fresh horseradish root, grated
• ½ cup fresh ginger, grated
• ½ cup fresh turmeric root, grated (optional, but I include it)
• 1 medium onion, chopped
• 10 cloves garlic, crushed
• 2 jalapeños or other hot peppers, sliced
• 1 lemon, zested and juiced
• 2 tablespoons dried rosemary (or a few fresh sprigs)
• Raw apple cider vinegar (enough to cover)
• ¼ cup raw honey (added after straining)

Equipment

• Quart-sized glass jar with plastic lid (vinegar corrodes metal)
• Cheesecloth or fine mesh strainer
• Grater or food processor
• Cutting board and knife

Instructions

1. Prep your ingredients: Grate the horseradish, ginger, and turmeric. Chop the onion, crush the garlic, and slice the peppers. Add everything to a clean quart jar.
2. Add the vinegar: Pour raw apple cider vinegar over the ingredients until everything is submerged by at least an inch. Use a plastic lid or put parchment paper under a metal lid to prevent corrosion.
3. Steep: Store in a cool, dark place for 2–4 weeks. Shake the jar daily (or whenever you remember).
4. Strain: After 2–4 weeks, strain through cheesecloth into a clean jar. Squeeze out as much liquid as you can. Compost the solids.
5. Add honey: Stir in raw honey to taste — start with ¼ cup and adjust. The honey balances the heat and helps it go down easier.
6. Store: Keep in the fridge. It lasts for months.

Variations

Swap or Add	What It Does
Habanero instead of jalapeño	Much more heat — use sparingly
Orange peel	Adds citrus brightness
Fresh thyme	Earthy, savory depth
Black peppercorns	Subtle heat, helps turmeric absorption
Echinacea root	Traditional immune herb
Fresh rosemary	Piney, aromatic
Omit honey	Keeps it vegan and sugar-free (more intense flavor)

How to Use Fire Cider

• Straight: Take 1–2 tablespoons daily during cold season, or at the first sign of illness
• In a hot toddy: Add 1 oz to hot water, honey, and lemon — see my hot toddy without alcohol recipe
• As a salad dressing: Mix with olive oil for a punchy vinaigrette
• On food: Drizzle over roasted vegetables, rice bowls, or avocado toast
• In broth: Add a splash to bone broth or miso soup

How to Know It's Working

During the infusion, you'll notice the vinegar changing color — it'll take on a golden or amber hue from the turmeric and ginger. The smell will get more pungent. This is normal. Taste it after two weeks — if it's got a good kick and the flavors have melded, it's ready. If it still tastes like raw vinegar, give it another week.

Storage and Shelf Life

Fire cider keeps in the fridge for several months — some people say up to a year, though mine never lasts that long. The vinegar and honey are both natural preservatives. If it ever looks cloudy, smells off, or develops mold, toss it and make a new batch.

FAQ

Sources

• National Institutes of Health: Ginger
• Gladstar, Rosemary. Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide
• National Center for Complementary and Integrative Health: Garlic
• Journal of Ethnopharmacology: Antimicrobial properties of allicin from garlic