August, 2026

FIRE CIDER

It’s that time of year again, school is starting and where we start prepping for the winter when cold and flu season is knocking on our door. This is a recipe that is in our refrigerator for the upcoming season. Fire Cider has been made many different ways so please feel free to tweak this recipe as you desire. Once the season gets here I take it as a preventative, one or two tablespoons a day or more if I am feeling something coming on.

Here’s how…..

Fill a clean 64 oz. glass jar with~

2 onions sliced, I like yellow onions rather than white

2 oranges sliced

2 lemons sliced

2 large pieces of fresh ginger, sliced

2 large pieces of fresh turmeric, sliced

12-15 cloves of garlic, minced or sliced

2 tsp of whole peppercorns

½ a cup of raw honey

Feel free to add 1 or 2 tsp of cayenne pepper

May add ½ cup grated horseradish too, up to you!

Pour raw apple cider vinegar, I use with the mother, over the herbs and make sure everything is covered with the apple cider vinegar, leaving about one inch head space. Seal the jar , preferably with a plastic or glass lid, if using a metal lid, use with parchment or wax paper between the lid and jar or vinegar will corrode metal and let it infuse 2-3 weeks, shaking every few days.

Then strain your fire cider and store in a clean glass bottle in the refrigerator. Use within a year.

“…. Their fruit will serve for food and their leaves for healing.”

Ezekiel 47:12