What is Fire Cider?
Fire cider is a vinegar-based herbal remedy that was first formulated and named by beloved herbalist Rosemary Gladstar. It is now a popular home herbal remedy and made by thousands of herbalists every year.
While the exact ingredients of the fire cider vary, the core herbs used tend to be onions, garlic, horseradish, ginger and cayenne or other hot peppers. The end result is a hot and spicy vinegar. Jalapeno has become a popular choice recently. I have tasted some really delicious recipes using this pepper. I am from the Mojave Desert in Nevada and studied with healers in native traditions that use the Cayenne pepper. It’s my preferred pepper for many reasons but one is the capsaicin in Cayenne. It’s helpful with pain and is my preferred pepper. Take a look at your local peppers to what what might resonate for you.
How to Use Fire Cider
Fire cider is a powerful remedy for many symptoms of a cold or flu. Some take it as a preventive measure to avoid getting an upper respiratory infection. I find it is most effective during a fever, but you are freezing to the bone and can’t warm up. This brings internal heat and opens pours up to get that fever working productively and provides some soothing effects. Being sick comes with discomfort. Don’t be afraid of discomfort. Just make herbal remedies that support what the body is doing and a side benefit is some natural warming comfort.
Fire cider can be taken by the spoonful. I like to make a boiling cup of water, add 1 or 2 spoons of the fire cider, the squeeze of a lemon wedge and 1 spoon of honey. It smells and tastes amazing when you need it.
Some people create and take daily doses of sweetened fire cider as a preventative throughout the winter. I like to use mushrooms and broth instead. I think you can easily overdue sugar in this day and age so I prefer not to make sugar a part of my daily health routine. There are many ideas to use your leftover fire cider if you are lucky enough not to need it over the winter months.
Basic Fire Cider Recipe
Here is a basic recipe to start with and pickles to follow.
Ingredients:
- 1 parts chopped ginger
- 1 part grated horseradish
- 1 cayenne pepper chopped or 1 tsp of powder
- 1 part minced garlic
- Apple cider vinegar to fill the jar
Place all the herbs into a quart glass jar. Leaving an inch or 2 at the top.
Pour in the vinegar until it is 1/4 inch from the top of the jar.
Cover with a non-reactive lid, preferably glass or plastic. Or, use parchment paper as a barrier between the liquid and a metal lid.
Let sit for 2-4 weeks. Give it a taste regularly to see how it develops.
When ready, strain. This is best when used within 1 year.
Fire Cider Pickles
Ingredients you’ll need…
- 4 cups thickly sliced pickling cucumbers (8 to 10 cucumbers)
- 1 cup peeled and sliced onion (about 1 large onion)
- 4–6 cloves of garlic, smashed
- 2 tablespoons pickling salt
- 1 cup pre-prepared fire cider or apple cider vinegar
- ¼ cup granulated sugar (if your fire cider is already sweetened you can omit sugar or use honey, adjust sweetness to taste)
- 4 tablespoons pickling spice
- ½ teaspoon red pepper flakes
- 2 sprigs of fresh dill
- Love and gratitude for a healthy winter season so now you get to make pickles with the left over fire cider
Supplies:
- 2 pint size mason jars
- 1 large 21.5 quart pot
- Tongs or jar lifter
- Wooden chopstick
- Wash 2 pint-size jars or a large pot for 15 minutes to sanitize, or use your dishwasher to skip this step. Combine the sliced cucumbers, onion and pickling salt in a colander; set in a large bowl.
- Refrigerate for 3–4 hours (for large batches let it sit overnight) to remove excess liquid. Rinse the vegetables WELL and discard the liquid.
3. Combine the fire cider and sugar in a large pot. Heat over medium heat until the sugar is dissolved. Add the pickling spice, red pepper flakes, and garlic. Increase the heat to high and bring the brine to a boil.
4. Add the drained vegetables to the large pot and stir to combine. Cook for 5 minutes or until all the vegetables in the brine are fully heated through.
Using tongs, fill the sterilized jars with the vegetables. Slowly pour the hot brine over the vegetables in each jar, leaving ½ inch headspace. Add one dill sprig to each jar.
Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the jar rims, apply the lids and rings.
Add your jars to your empty large pot. Fill up your pot of water at least two inches above the jars and bring to a full boil — process jars in the hot water bath for 15–20 minutes.
Carefully remove jars with tongs and place on the towel-lined counter. Wait to hear the pop of each jar as it cools to make sure they have been properly sealed. You can also press the tops of the jar after it cools and if it doesn’t move it is sealed. Return to the water bath for additional time if needed.
Let these pickles cure on the counter for 48 hours to 14 days before eating. Remember to label the jars with the date. Share with your beloveds!
Yield: 2 pint size mason jars
Pickling spice is a popular pickling spice blend that often contains herbs like cinnamon, bay leaves, peppercorns, and more.
What is Pickling Spice?
Pickling spice contains so many healing culinary herbs. A common pickling spice blend could include allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorns.
The Benefits of Allspice
Allspice can help soothe many digestive ailments, such as indigestion, intestinal gas and abdominal pain. Allspice also has anti inflammatory, antiviral, and antioxidant properties.
The Benefits of Bay Leaves
Bay leaves aid in digestion and inflammation. They are a good source of vitamin A, vitamin B6, and vitamin C. Fun tip: burning bay leaves brings calmness and can be used with the new moon to manifest.
Here are some benefits of pickling spice herbs.
Coriander
Coriander improves digestion, boosts metabolism, may help lower blood sugar, and is rich in immune boosting antioxidants.
Ginger
In addition to promoting healthy digestion and soothing nausea, ginger can also soothe cramps and support healthy immune function.
Mustard Seeds
Mustard seeds are rich in fiber as well as selenium, manganese, and magnesium, which in turn supports bone health. Mustard also stimulates and aids digestion.
Dill
I also love adding dill to my pickles. Dill offers many healing gifts, including aiding digestion, eases mild respiratory issues, and boosting immunity.
Wishing you happiness and health,
Chrystal Cocek