Herbal Fire Cider

Prep Time:

45 minutes

Cook Time:




About the Recipe

As the fall continues on, we spend more time indoors and less time outside in the sunshine moving our bodies, which inevitably means we're more likely to get sick. If you're unfortunate enough to be one of those people who inevitably gets sick at least once (or more) every year, fear not! Fire Cider is here!

Maybe you've heard of apple cider vinegar (ACV) and its many medicinal uses and health properties...but fire cider takes things to the next notch. The concept of a fire cider has been around for a long time, but the terminology and method is claimed to have been coined by herbal frontierswoman Rosemary Gladstar. This master herbalist learned the trade of plants and their medicinal uses from a young age, and opened Rosemary's Garden Apothecary in 1972.

Here is my adaption of Rosemary's original fire cider. Recipes for fire cider are like making soup...you can't really mess it up too much if you've got all the right ingredients. Making fire cider can be fun owing to the recipes flexibility, and exciting - not knowing exactly how it's going to taste and having enough patience to let it mature.


  • Four 16oz mason jars or two 32oz mason jars  

  • Wax paper  

  • 32 oz bottle of Braggs ACV - or any other organic raw variety *   

  • 1 lemon  

  • 1 orange  

  • 1 bulb of garlic  

  • 1 yellow (or red) onion  

  • 1 jalapeno pepper (or any other type of hot pepper)  

  • Chunk of fresh ginger   

  • Chunk of fresh turmeric root  

  • Black pepper corns - about 1/4 cup  

  • Fresh horseradish - or prepared if you can't find any   

  • 1 bunch of Thyme  

  • 1 bunch of Rosemary  

  • Raw (preferrably makuna or local) honey 


  • Wash your jars, in the dishwasher is best or with hot water, you just wanna make sure they're not germy.   

  • Slice the lemons, orange, onion, garlic, ginger, turmeric root, and horseradish (if fresh). It doesn't really matter how you cut up the ingredients, I like to keep mine chunky enough that they're easy to remove once the cider has aged, but small enough that you're maximizing your surface area for the cider to meld with everything. I personally don't peel the ginger or turmeric root, but I do peel the onions and garlic and slice each clove of garlic in half. I leave the skins on the oranges and lemons.   

  • Evenly distribute your ingredients between jars (or put additional hot pepper in one jar versus the other to mix up the flavors!)  

  • Give each jar a good scoop of horseradish and raw honey - about a tablespoon, or more depending on how sweet or spicy you want it.   

  • Pour half (or 1/4 if you're using 16 oz jars) the bottle of ACV over the herbs, just make sure they're pretty much covered and the jar 90% full. You'll want to leave a little room for mixing.   

  • Place a small piece of wax paper over the jar before securing the lid. This will keep the mason jar lid from rusting during the aging process.   

  • Leave jars in a cool dark place for at least 4 weeks (or longer) to age, give them a little shake every few days or weekly.   

  • After the aging process, strain ACV through cheesecloth or a milk bag and store in a glass container.