A traditional herbal tonic blending raw apple cider vinegar and honey with pungent roots, aromatics, and citrus, fire cider is an oxymel steeped for weeks to create a fiery, immune-supportive infusion.
Ingredients:
1 medium white or yellow onion, coarsely chopped
1 head garlic, cloves separated and crushed
½ cup fresh ginger root, washed and grated (skin on)
1–2 fresh jalapeño or cayenne peppers, sliced (optional, for extra heat)
1 tsp black peppercorns, lightly cracked
2–3 cups raw, unfiltered apple cider vinegar (with "the mother")
⅓ to ½ cup raw honey (to taste)
Method:
Pack the jar: Place the chopped onion, garlic, ginger, horseradish, turmeric, lemon slices, herbs, hot peppers, and peppercorns into a clean, 1-quart (1-litre) glass mason jar. Pack the ingredients down lightly.
Add the vinegar: Pour raw apple cider vinegar over the ingredients until everything is fully submerged by at least 1 inch of liquid, leaving about an inch of headspace at the top of the jar.
Seal: If using a metal lid, place a piece of parchment paper or plastic wrap over the jar opening first to prevent the acidic vinegar from corroding the metal, then tightly screw on the lid.
Infuse: Store the jar in a cool, dark cupboard for 3 to 4 weeks. Shake the jar vigorously once a day to help extract the active compounds.
Strain: Pour the mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing firmly on the solids to extract as much liquid as possible. Discard or compost the solids.
Blend with honey: Stir the raw honey into the strained infused vinegar until completely dissolved. Taste and add more honey if you prefer a milder, sweeter oxymel.
Bottle and store: Transfer the finished tonic to a clean glass bottle. Store in a cool, dark cupboard or in the refrigerator for up to 6 months. Take 1 tablespoon daily as a wellness shot, dilute in warm water, or use as a base for salad dressings.
