Fire cider is something we’ve made and used for years. We keep a jar in the fridge year-round and take it daily to support our immune system. When winter hits and sickness starts going around, we’re simply more intentional about staying consistent.
Watch: How We Make Our Homemade Fire Cider
This short video shows exactly how we make our fire cider from start to finish.
The reality is this: you don’t build a strong immune system once you’re already sick. You build it through daily habits, long before you need it. Fire cider is one of those habits for us.
It’s simple. It’s strong. And it’s made with real ingredients people have relied on for generations.
What fire cider actually is
Fire cider is a vinegar-based herbal infusion made with raw apple cider vinegar, roots, alliums, citrus, herbs, and spicy plants. After it steeps for a few weeks, it’s strained and finished with raw honey to balance out the intensity.
It’s often described as a modern herbal tonic, but the idea itself is not modern at all. Vinegar and honey infusions, sometimes called oxymels, have been used in traditional medicine systems for a very long time to support digestion, circulation, and immune health.
The name “fire cider” became more widely known in the late 1970s, when herbalist Rosemary Gladstar began teaching and sharing her version. Since then, countless families and herbalists have adapted it to fit their own needs. There’s no single “correct” recipe. What matters is using real ingredients and making it yourself.
Why we take fire cider daily, not just when we feel sick
We take fire cider daily all year round. Not because we’re afraid of getting sick, but because we believe in supporting the body before problems start.
During winter and flu season, immune demand goes up. People are indoors more, sunlight is lower, routines get disrupted, and exposure increases. That’s when consistency matters most.
For us, daily fire cider supports:
- Immune resilience during colder months
- Digestion, especially in winter when heavier foods are common
- Circulation and warmth
It’s not a replacement for sleep, real food, or sunlight. It’s part of a bigger picture. But it’s one we don’t skip.
Our fire cider recipe
We make this the same way every year with small adjustments depending on what we have on hand.
Jar: 64 oz wide-mouth mason jar
Steep time: 3 to 4 weeks
Steeping location: Cool, dark place
Storage after straining: Refrigerator
Important: Use organic ingredients whenever possible
Ingredients
- 1 head garlic, peeled and crushed
- 1 medium onion, peeled and chopped
- 1 to 2 hot peppers, jalapeño or habanero, chopped
- 3 to 4 inches fresh ginger, sliced with skin on
- 3 to 4 inches fresh horseradish, grated
- 1 whole lemon, sliced with peel
- 1 whole orange, sliced with peel
- 1 tablespoon turmeric powder or 2 inches fresh turmeric
- A few sprigs rosemary and or thyme
- Raw apple cider vinegar, enough to fully cover- About 2-3 cups
- Raw honey to taste, added after straining
Why each ingredient is included
Every ingredient is there for a reason. Nothing is random.
Garlic
A staple in traditional wellness practices for immune support. Strong, classic, and non negotiable in our batch
Onion
Often overlooked, but widely used historically to support respiratory and lymphatic health.
Hot peppers
This is where the “fire” comes from. Heat supports circulation and gives fire cider that warming effect.
Ginger (skin on)
A warming root that supports digestion and overall balance. Leaving the skin on adds more plant compounds and a deeper flavor.
Horseradish
Sharp and powerful. Traditionally used to support sinus and respiratory comfort.
Lemon and orange with peel
The peel contains beneficial plant compounds, aromatic oils, and vitamin c. It adds depth and brightness to the tonic.
Turmeric
Traditionally used to support inflammation balance. Powder works just fine if fresh turmeric isn’t available.
Rosemary and or thyme
Classic herbs that have long been used during cold months to support the lungs and immune system.
Raw Apple Cider Vinegar
Helps balance gut bacteria and pulls out medicinal compounds from the herbs, roots and spices.
Raw Honey
Balances out the heat and bitterness, contains antibacterial compounds, also soothes throat
How we make our fire cider, step by step
1. Prepare your jar
Use a 64 oz wide-mouth mason jar. The wide mouth makes it easier to add ingredients and strain later.
2. Add all ingredients
Add all prepared ingredients directly into the jar:
- Garlic
- Onion
- Hot peppers
- Ginger
- Horseradish
- Citrus
- Turmeric
- Herbs
There’s no special order required.
3. Cover completely with vinegar
Pour raw apple cider vinegar over everything until all ingredients are fully submerged. For us, this usually takes about 3 cups, but coverage is what matters.
If ingredients are exposed to air, they can mold. Keep everything completely covered.
4. Seal and store
Seal the jar tightly, give it a good shake, and store it in a cool, dark place for 3 to 4 weeks.
Shake the jar once daily until it is time to strain.
5. Strain and press
After steeping, strain through cheesecloth into a clean jar. A 32 oz mason jar works well.
Press and squeeze the solids so you get all the infused liquid out.
6. Add raw honey
Add raw honey to taste. This is personal. You want it balanced, not overly sweet. The honey softens the sharpness without taking away the potency.
7. Refrigerate
Store finished fire cider in the refrigerator. It keeps well for up to one year.
How we take it
- Daily support: 1 tablespoon per day
- When something feels off: up to 3 times per day
You can take it straight or dilute it slightly with water.
A few practical notes
Fire cider is acidic and spicy. If you have a sensitive stomach, start slow or dilute it. Rinse your mouth with water after taking it to protect tooth enamel. If you’re pregnant, nursing, or managing a medical condition, use discernment and consult a qualified professional.
Enjoy and stay healthy.