Fall Equinox Fire Cider

Posted by Colleen Bones on

Fire Cider is a sweet, sour, spicy herbal tonic used medicinally to ward off common colds, flus and fevers and an effective decongestant and expectorant.  Fire cider can be taken as a daily tonic for stimulating circulation, digestion and metabolism. This simple traditional folk remedy is easy to make and a wonderful herbal ally to have on hand during the fall and winter seasons.
You will need: 
  • Half gallon jar
  • 1 Onion
  • 1 Garlic head
  • 1 Orange
  • 1 Apple
  • 1 Lemon
  • 4-6 jalapeno, serrano or habanero peppers, halved 
  • 3 Rosemary sprigs
  • 3 Thyme sprigs
  • 2 cinnamon sticks
  • 1/2 cup horseradish root  
  • 1/4 cup Turmeric root 
  • 1/2 cup Ginger
  • 2 tsp Black peppercorns
  • 2 tbsp Hibiscus flower, dried
  • Pomegranate seeds 
  • Seasonal herbs such s Calendula (whole flower heads), Wild Fennel Flowers, Rosehips (halved, de seeded)
  • Apple Cider Vinegar, enough to cover the solids and fill the jar 
Wash, peel, chop, slice organic produce and herbs and place in a clean jar. Fill the jar with organic apple cider vinegar and top with honey, covering all ingredients. Cover with wax paper and lid. Infuse in a cool, dark place for 4-6 weeks, shaking up daily and adding more apple cider as needed.
Strain. Stir in raw, local honey to taste, if desired. Pour into clean bottles, cap, label & date.The mixture is shelf stable for about 6 months, or longer if kept in the fridge. Cheers!


This potent infused vinegar is immune boosting, anti inflammatory, antibacterial and antiviral. Take anytime you feel like a cold coming on. You can also use as a preventative daily tonic. There are so many variations to this classic herbal remedy! Leave the honey out for vegan friendly, omit the peppers for a nightshade free version, add in seasonal herbs from your garden. This recipe is adaptable and can be adjusted to according to taste and the kind of wellness support needed. Try adding in elderberries, astragalus root or reishi for extra immune boosting properties. You simply can't go wrong :) 

Fire Cider Spice Blend 

You can use the leftover solids to make a fire cider spice blend that can be added to salads, popcorn, dressings, marinades, stir fry, soups and meats.  After straining, simply dehydrate fire cider solids in a dehydrator (I use an excalibur) until completely dry. Depending on the size of the pieces it could take anywhere from 3-16 hours. Allow to cool to room temperature. Grind a few tablespoons at a time and store the fresh spice in an airtight jar.  

Fire Cider Dressing 

1 cup culinary oil such as avocado oil, olive oil, pumpkin seed oil 
1/4 cup Fire Cider 
2 Tbsp dijon mustard 
1 tsp pepper 
Pinch of salt 

Combine first four ingredients in a mixing bowl and whisk vigorously.  Toss with organic salad greens and top with a pinch of flake salt.  Store in the refrigerator in air tight jar up to three days.   

  Fire Cider Bloody Mary 
  • 2 tbsp Fresh squeezed lemon juice + wedge for garnish 
  • 1 tbsp Lime juice  
  • 2 tbsp Old Bay seasoning 
  • 1 tsp worcestershire 
  • Ice cubes
  • 1 1/4 cup tomato juice
  • 1/2 cup good quality vodka 
  • 1/2 cup fire cider 
  • Pinch of black Pepper 
  • Garnish

Use the lime wedge to wipe the rims of the glasses and dip in old bay seasoning to coat. Fill the glasses with ice. In a pitcher, stir together the tomato juice, vodka, worcestershire, fire cider, pepper, old bay, and combine well. Strain into glasses and garnish. Garnish ideas: Lemon, olives, kimchi, cheese cubes, pickles, beets. Serve.  


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