Fire Cider is a slightly spicy, tasty remedy effective in helping relieve sinus congestion, ward off colds and flus, aid digestion, increase circulation and boost the immune system. Taken daily in one large shot of 1.5 ounces, it can support the immune system. If you’re not used to the strong flavor, you may want to dilute it with water. This liquid can be used for cooking, also. I personally like to take a shot each day as well as use it in soups, marinades and chili,
and as a base in dressings. The main ingredients in fire cider and its benefits are listed:
- Ginger—contains antiviral properties
- Garlic—antiviral and antimicrobial properties
- Jalapeño pepper—supports circulation and contains antioxidants
- Turmeric—contains potent anti-inflammatory and antioxidant properties
- Apple cider—contains various healthful properties, including antimicrobial and antioxidant effects.
- Rosemary—rich source of antioxidants and anti-inflammatory compounds
Here is how we make Fire Cider:
1/2 cup peeled and diced garlic
1/2 cup peeled and diced onion
1/4 cup peeled and diced ginger
1/4 cup peeled and diced turmeric
1 jalapeño chile, split in half
1 orange, quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
2 Tbsp chopped rosemary
2 to 3 cups raw unfiltered apple cider vinegar
1/4 cup raw honey, or more to taste
- Put ginger, onion, garlic, jalapeño peppers, orange, lemon, rosemary, turmeric and honey into a quart-size mason jar.
- Pour apple cider vinegar into the jar until all the ingredients are fully covered and the vinegar reaches the top of the jar.
- If using a metal lid, place a piece of parchment or wax paper between the jar and lid to prevent the vinegar from touching the metal, or use a plastic lid.
- Shake jar well to combine all the ingredients, then store in a dark, cool place for 3 to 6 weeks.
- Shake jar daily.
- Use a mesh strainer or cheesecloth to strain the vinegar into a clean jar.
- Store the liquid in a sealed container in the refrigerator up to a year.