So, my friend Amy gave me my first jar of this year long pickled goodness. She was clearing out her house for a move to Washington and we had come by to pick up some of the plants that were going to come live with us. She was shocked that I’d never had this before. Since then fire cider is the new hot thing, it’s everywhere, or maybe I’m just seeing it now. But seriously? When you see artisnal, small batch bottles of something in whole foods or your local small health food store, you’re onto a trend.
Fire cider has become my secret weapon for any sort of illness. Think you have a uti? Fire Cider. Sore throat? Fire Cider. Cold? Fire Cider. Life? Fire Cider, every week. I’m glad it tastes so good or I probably wouldn’t be nearly as enthusiastic. The magic is in the combination of things like turmeric, which we all know takes down inflammation, and all the spicy things that are in so many home remedies to burn out illness mixed in apple cider vinegar, that magical ph balancing, live culture miracle cure. At one point, I had a partner who suffered from constant uti/bladder infections, I convinced her to start drinking a Tablespoon of unfiltered apple cider vinegar in a big glass of water a week and it helped immensely. From what I’m told, it’s because of the ph change, it makes your body less hospitable to infection. What I know is that when I drink it regularly, I feel good. So here you go, my favorite recipe so far.
We like a very mild heat to this, if you prefer more heat, add more jalapenos or other, hotter chiles. This mix makes a savory balanced blend that everyone who we given it to enjoys. Add 2 Tbsp of this magickal elixer to a mug of hot water and sweeten with 1 Tbsp of raw honey to boost your immune system, be kind to a sore throat, or just warm up your belly when regular tea won’t do.
Fire Cider
Ingredients
- 1 Tbsp Black Peppercorns
- 1 Tbsp Ground Horseradish
- 1 Tbsp Dried Onion
- 1 tsp Dried Rosemary OR 1 Large Stalk Fresh Rosemary
- 1 tsp Dried Oregano
- 3 Dried Bay Leaves
- 1 Whole Head Garlic, Each Clove Cut in Half, Leave Skins On
- 1 Med White Onion, Sliced
- 1 Large Jalapeno, Seeded and Sliced into Rounds
- 4 oz Fresh Ginger Root, Sliced
- 3 oz Fresh Turmeric Root, Sliced
- 1 inch Fresh Lemon Grass, Sliced
- 2-3 Medium Lemons, Sliced
- 1 Lg Navel Orange
- 1 Medium Bottle, Unfiltered Apple Cider Vinegar
Instructions
- Take a large, clean jar, I use either 1.5 quart mason jars or the jars I have left from buying 5lbs of honey at a time, you need a big one and layer the ingredients in order. I try to layer them so they look nice since the jar is often out on my counter or on a shelf in sight for a few months.
- When you get near the top to the citrus, use a wooden spoon to smash the citrus down and release more of the juices. There should be about 1 inch of head room, basically you want all the vegis and fruit to be under the vinegar so it doesn't mold.
- Slowly fill the jar with the vinegar, use the wooden spoon to press down the ingredients and release air bubbles to ensure that you get the most vinegar in the jar as possible.
- Cover the top of the jar in plastic wrap then screw down the lid.
- Shake daily for the first month, then once a week the second month. Can be stored after that for up to a year.
- It is ready for use as early as a month after preparation.
- To drink, place a colander over a large bowl and dump the jar out into the colander.
- Use a wooden spoon to press any juices or residual vinegar from the vegis and fruit, then dispose of them.
- Put vinegar in a jar for storage.
- Add 2 Tbsp of vinegar to a mug of hot water with 1 Tbsp of raw honey and drink regularly to boost your immune system.