Each fall, I add a fresh batch of fire cider to my wellness cabinet. For years, I have (loosely) followed the classic recipe with excellent results, but I wanted more—more vitamins, more minerals, more health benefits! Fire cider is generally an herbal preparation that is used to support the immune system, but since so much of our immune system is affected by diet, I decided to explore the idea of adding more vitamins and minerals to the recipe.

Fire cider is a potent vinegar-based preparation generally made with horseradish, garlic, onion, hot peppers, citrus, rosemary, and honey. Since vinegar is also great at extracting minerals, I knew this would be an excellent remedy for more nutritive herbs. I decided to call upon plant allies I regularly work with, and whose flavors I also enjoyed. I invited my good pals nettles and raspberry leaf to the herbal menagerie.

While I was almost there, I felt that something was missing. I remembered that beets are packed with vitamin C, vitamin B6, folate, potassium, and magnesium. This resulted in a vibrant fire cider that tastes as good as it looks!

Enough of the how and why, let’s get started!

Minerals of the Earth Fire Cider

Make about 1 quart of fire cider.

Ingredients

• 1 medium organic onion, chopped
• 10 cloves of organic garlic, crushed or chopped
• 2 organic jalapeno peppers, chopped
• Zest and juice from 1 organic lemon
• 1/2 cup fresh grated organic ginger root (or organic ginger root powder)
• 1/2 cup fresh grated organic horseradish root (or organic horseradish powder)
• 3 Tbsp. organic beet root powder or 1/2 cup chopped fresh beets
• 1/4 cup organic nettle leaf
• 1/4 cup organic raspberry leaf
• 2 Tbsp. of dried rosemary leaves
• 1/4 tsp. organic cayenne powder
• 1/4 cup of raw, local honey, or to taste
• Organic apple cider vinegar (about 18 ounces)

Directions

1. Prepare your fresh ingredients and place them in a half-gallon glass jar. 
2. Add dried ingredients and honey.
3. Pour the apple cider vinegar in the jar until all ingredients are covered.
4. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
5. Store in a dark, cool place for a month and shake daily.
6. After one month, strain out the pulp (also called marc), and squeeze out as much of the liquid as you can
7. Taste your cider and add more honey until you reach the desired sweetness. I usually add more.
8. Label your preparation with the ingredients and date made.

• Some people will add the honey into the blend while it’s macerating. Some say that adding the honey during the infusion will draw out more properties of the ingredients while others claim it wastes honey since the leftover marc will be partially covered in honey. I personally add my honey in and then adjust to taste after I have strained it.
• You can upcycle your herbal marc (leftover plant material after straining) into a tasty seasoning blend! Simply dehydrate the marc, and powder in a blender.
• I use a larger jar because some of the dried herbs will swell over the first few days. You can try to downsize your jar after this has taken place. It’s fit will be determined by how fine you have chopped your fresh ingredients. The smaller the jar, the better for quality as there is less air present in the preparation.

Want to try Classic Fire Cider?

Find the Traditional Recipe Here!

• Quick Fire Cider Recipe
• Herbal Oxymel Recipes
• How to Make Herbal Vinegar