Fire cider is a beloved winter tonic, prized for its warming and invigorating effects. Known for aiding decongestion, sinus relief, sore throats, digestive issues, and colds or flu, it’s a go-to remedy. I enjoy it in hot water when my immune system needs support or as a tangy salad dressing. Fire cider is valued for its potential to boost immunity, aid digestion, and offer anti-inflammatory and antioxidant properties.
The term “Fire Cider” was coined by renowned herbalist Rosemary Gladstar, though the remedy originates from the ancient oxymel, a vinegar and honey-based tonic. Hippocrates recommended oxymel for respiratory issues, coughs, and digestion, while the Romans used it for its medicinal and preservative properties. By medieval times, it was a common remedy across European and Islamic herbal traditions.
Fire Cider Recipe
Making fire cider is simple—just a jar, fresh ingredients, and a little patience.
Ingredients:
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1 medium onion, chopped
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4–8 garlic cloves, coarsely chopped
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3–4 tbsp fresh rosemary (or horseradish per Rosemary Gladstar’s recipe)
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3–4 tbsp freshly grated ginger
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1–2 chili peppers, chopped
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Juice of 1 lemon
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2 tsp turmeric
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1/4–1 tsp cayenne pepper
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Organic, unpasteurised apple cider vinegar
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Raw or local honey
Method:
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Combine the onion, garlic, ginger, rosemary, chili peppers, lemon, turmeric, and cayenne in a 1-litre jar.
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Pour in enough apple cider vinegar to cover the ingredients completely.
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Seal and store in a dark place for 3–4 weeks.
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Strain the mixture, then stir in honey to taste (about 1/4 the volume of the vinegar, or adjust to preference).
Make It Your Own
Oxymels are wonderfully customisable! Feel free to experiment with the flavours—omit chili peppers for a milder blend or add warming spices like cinnamon and cloves for a unique twist. There’s no wrong way to make an oxymel—play with your favourite herbs and spices to create a blend that’s perfect for you.
Enjoy! xx