Fire cider is a herbal tonic that’s said to not only boost your immune system but also help with digestion. Made by infusing immune boosting ingredients with apple cider vinegar and local raw honey. By taking just 2 tablespoons daily, this tonic will help your body ward off anything unwanted this cold and flu season. It’s never too late to start your next batch since it’s ready in about a month!
Ingredients
2 Lemons, Skin On and Slice
1 Orange, Skin On and Slice
1/2 Cup Cranberries
1 Onion Diced
1 Head of Garlic, Peeled and Smashed
1 Cup Chopped Ginger
1 Cup Chopped Turmeric
3 Jalapeños Diced
1 Teaspoon Black Peppercorns
1 Teaspoon Cloves
2 Sprigs Rosemary
2 Sprigs Thyme
2 Sprigs Oregano
1 Stick Cinnamon
Apple Cider Vinegar
Local Raw Honey
Directions
In a half gallon mason jar add all ingredients except for the apple cider vinegar and honey. I like to layer mine so the lightest ingredients are in the middle with the heaviest ingredients on top. Example: herbs and spices in the middle with citrus on top. Once you have your jar layered, pour in the apple cider vinegar. You want to make sure the ingredients are completely submerged by the vinegar. A fermentation weight helps. It’s very important to make sure nothing is sticking out of the vinegar because it could spoil!
Use either a plastic lid or a piece of parchment paper in between the jar and metal lid/ring to make sure rust doesn’t form.
Shake everything up really well and store in a cool dark place for a minimum of 4 weeks. Shake daily if you remember.
After the 4 weeks, strain the liquid from the solids into a separate jar. A fine mesh strainer or cheesecloth works great. Add local raw honey to taste to the liquid. Store in your fridge for up to 6 months.
Take 2 Tablespoons daily as an immune boosting tonic or when you’re feeling a cold coming on.
Some choose to discard the solids after straining but you could run them through your dehydrator then grind them into a powder to really get the most out of your fire cider.