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Quick Fire Cider Recipe with Common Kitchen Spices

Nothing gets me ready for winter quite like a batch of homemade fire cider. But the typically long fermentation duration has kept me from having this tonic when I need it most. For those who are short on time and fresh horseradish, this recipe is for you! I actually discovered that you can make a fire cider that has the same kick as the traditional recipe in half the time and with dried horseradish. In fact, it can still be a power-packed remedy without any fresh ingredients at all!

I tried lots of combinations of herbs from the spice rack in my pantry at home, but I made sure each variation included the fire cider must-haves—horseradish, garlic, onions, ginger, spicy peppers, and citrus. This recipe includes a flavor favorite of mine: anise. For those who don’t like its licorice-y taste, feel free to leave it out, but those beautiful seed pods provide a nice mellow note and make this fire cider truly unique.

While there were many tasty and potent combos I tried while developing this recipe, this one was the unanimous favorite in the Mountain Rose Herbs test kitchen!

Clear quart canning jar with colorful layered spices and other botanicals surrounding it.

Speedy Fire Cider Recipe with Dry Ingredients

Makes about 1 quart.


Bottle of apple cider vinegar being poured into mason jar of colorful spices.


  1. Place all herbs and spices in a quart-sized glass jar.
  2. Pour apple cider vinegar into jar until all ingredients are covered and the vinegar reaches the jar’s top.
  3. If using a plastic lid, place lid on jar. If using a metal lid, place a piece of parchment paper underneath the metal lid to avoid the metal getting corroded, then screw lid on jar.
  4. Shake well.
  5. Store in a cool, dark, dry place for 2 weeks. Remember to shake daily.
  6. If it's got the kick you're seeking after 2 weeks, strain the ingredients through cheesecloth and pour the vinegar into a sterilized glass jar for storage. Squeeze out the cheesecloth to get every last drop of tasty herby goodness.
  7. Store in a cool, dark, dry place (or fridge) until gone … which for me, isn’t very long! I like to take a tablespoon each morning to warm up and add to my salad dressings at night.

Pro Tip

  • I’m partial to honey-less fire ciders. If you like honey, then by all means…add it! Pour as much honey as you’d like into the vinegar (start with 1/4 cup) after step 6.
  • Typical fire ciders require a month or more time in the jar before use. We found this recipe had plenty of kick after just 2 weeks. If you'd like it a bit stronger, continue to ferment for 2 more weeks.


Want another twist on the traditional fire cider recipe?

Try This Tom Kha-Inspired Version!


You may also be interested in:

Pin to Speedy Fire Cider with Dried Herbs


Topics: Recipes, Herbalism


Written by Raychel on January 4, 2019

Raychel Kolen, blog contributor, originally hails from the Midwest but has been calling Oregon her home for more than a decade. With her master’s degree in journalism from the University of Iowa, Raychel enjoys storytelling in all its forms and especially relishes the opportunities to visit our farm partners in the Pacific Northwest and across the globe, shining a light on the remarkable efforts these hardworking farmers are doing to grow and nourish our beloved botanicals. When she isn’t thinking about marketing strategy or teaching workshops at the Mother Earth News Fair, Raychel can be found adventuring in the outdoors, foraging for wild mushrooms, fermenting fresh veggies in her kitchen, or hanging out with her hubby and sweet rescue dogs.

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