I’ve been making fire cider for my family and friends for years, so it seemed a natural fit to brand my version and sell it alongside other Prairie Fire herbal products. People seem to like our version and find that it helps fight cold and flu symptoms, inflammation, sinus congestion, and aids digestion. And while I make no medical claims, fire cider is a proven antiviral and antibacterial tonic, which is timely during this COVID-19 pandemic. I take it twice daily, everyday, and I seldom get sick. When I do feel a cold or flu coming on, I double up on my dose and symptoms don’t stick around very long.
I’ve decided to share our recipe for those who can’t purchase from us or other fire cider makers at this time. It’s the right thing to do and we don’t lose anything by sharing our knowledge and experiences.
My recipe is a variation of Rosemary Gladstar’s fire cider recipe. If you don’t already know who she is, do look up the doyenne of folk herbalism in this country for decades. She, along with a group of women who make and sell fire cider, recently won a landmark Supreme Court decision against a company who tried to trademark the term “fire cider.” Sometimes the good people do win.
Fire cider is generally aged for at least a month so the raw apple cider vinegar has ample time to extract all of the good stuff from the herbs and vegetables in the mix. We age ours for 6 months to get a really powerful extraction, but it can be made in less. To do that, you’ll want to chop all of your ingredients into very small bits and shake the whole concoction up at least once a day. In two weeks time, you’ll have a very respectable version of your own fire cider. Make plenty when you do make it. It’s an acquired taste, but it’s powerful medicine. If like my son, you find that you can’t handle drinking straight shots of your fire cider, mix it with some juice, water, in a vinaigrette, in soups and stews, or like me on occasion, make a killer Bloody Mary.
1/2 cup grated fresh horseradish (the stuff in jars isn’t what you want. I add extra, love it!)
1 cup finely chopped fresh onion (white, yellow or purple are all fine)
1/4 cup chopped garlic
1/4 cup grated ginger (leave the peel on, it’s easier!)
2 lemons, juiced
fresh or dried hot chilies to taste (cayenne, habanero, jalapeño, anything spicy!)
extras hibiscus flowers, parsley, turmeric, thyme, rosemary, black pepper, echinacea, ashwaganda, tulsi tea leaves, cinnamon, etc. I add a variety of these every time I make it.)
1 quart raw apple cider vinegar (or enough to cover your herbs and veg by 3-4 inches)
raw honey to taste (we use local honey for it’s allergy fighting super powers)
So chop everything up into small pieces, throw it all into a quart sized jar, and cover with the apple cider vinegar. Put the lid on, shake it like crazy, and put it some place dark at room temperature. Shake it everyday. Strain after two weeks or wait the full four weeks if you like. Add your raw honey to taste, stir it really well to dissolve the honey and store it in a clean jar or bottle with a lid. We put ours in the fridge, but it’s fine at room temperature for ages too.
Take it everyday! We have a shot at breakfast and a shot after dinner. I sneak it in wherever I can too. Make extra and give it to friends.