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How To Make Fire Cider The Ultimate Natural Remedy To “Burn” Your Cold Away

Natural remedies to common minor health issues are becoming more popular, and most of them are simple enough to make at home. Fire cider is one of the remedies that is trending due to it being known to improve a vast majority of common ailments such as colds and digestive health.

Herbalists recommend taking it during a cold to reduce symptoms or can be taken a year-long as an anti-inflammatory and immune-boosting supplement. Fire cider users notice a decrease in congestion, increased circulation, and fewer digestive flare-ups for those with gut health issues. Here are 43 more natural remedies you can make at home.

What exactly is this cure-all drink? Fire cider is a spicy-sweet vinegar drink that is flavored with root vegetables, citrus, spices, hot peppers, and honey. Raw, unfiltered apple cider vinegar is used as the base. It is meant to be taken in one tablespoon increments, two to three times per day when needed. Due to the potency of the drink, it is not recommended to drink straight. Instead, add to smoothies, juice, seltzer, tea, or simply water in down. You may also reap the benefits by making it into a marinade for meats, salad dressings, or anywhere vinegar would typically be used in cooking.

For such a versatile and complex health drink, fire cider can easily be made at home with readily available ingredients.

Here’s what you will need:

  • One quart-sized glass jar
  • Wax paper
  • Raw, unfiltered apple cider vinegar
  • Raw honey, to taste
  • ½ cup horseradish root, peeled and diced
  • 2 jalapeno peppers, sliced
  • 1 cup ginger root, peeled and diced
  • ½ cup onion, chopped
  • Juice and zest of two lemons
  • ¼ cup crushed garlic cloves

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The first step in making fire cider is to prep the ingredients. Be sure to wash hands thoroughly after handling hot peppers.how to make fire cider 12

Next, add the lemon zest and juice (extract zest using a peeler), peppers, and garlic to the bottom of the jar. Then place the heavier root vegetables on top, which is the remaining ginger, onion, and horseradish.how to make fire cider 123

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Pour the apple cider vinegar on top until all contents in the jar are covered. This will ensure that none of the ingredients will spoil in the following step.

Line the lid with wax paper so the metal does not corrode. Seal the jar and place in a cool dark place (such as a kitchen cabinet) for 2-4 weeks to mature before consumption, allowing the ingredients to fully infuse into the vinegar.
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When ready, shake well and then strain the roots out with a sieve. Add honey to sweeten. Honey has a multitude of uses.

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For other variations, you can swap out half of the ginger with turmeric to receive more gut health benefits. For added flavor, whole peppercorns may be included along with fresh herbs like thyme or rosemary. Enjoy, in good health!

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How To Make Fire Cider The Ultimate Natural Remedy To “Burn” Your Cold Away

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Can’t wait to make this! As far as storage AFTER prep. Just keep in a glass jar on a shelf? No refrigeration needed? How long will it stay good? Thanks for the article.

Hi Olivia,

Thank you for your interest in our work.
Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you have room.

God bless!

I cannot find horseradish root. Can I use prepared horseradish and if so how much?
Thank you

Hi Marj Bird,

You can use prepared horseradish as well. (½ cup)

God bless!

Haw can I take it one table spoon every day?

Hi Diliam,

Thank you for your comment.
Take a tablespoon every day to help with inflammation and digestion. If a cold is coming on, take an extra dose or two throughout the day until the immune system feels back to normal.

God bless!

What is meant to be taken in one tablespoon increments? What do we do after the vinegar is poured out and we strain the roots out with a sieve?

Hi Christie,

Thank you for your comment.
“To be taken in one tablespoon increments” means that you can take one tablespoon of Fire Cider and then you can add further small amounts.
Straining the roots out with a sieve is the last step of making the Fire Cider. You can add honey to sweeten and drink accordingly.

God bless!

I made the fire cider but added the honey also. Is this still good to drink ? Toxic? or should I start over….
Thank you… I enjoy reading all your posts…

Hi Josephine,

Thank you for your interest in our work.
We are glad to hear that you enjoy our posts.

You can definitely add honey to sweeten it. It will still be good to drink.

God bless!

Thank you for sharing. This is my second time making it, I must say, it is really good. Whenever, I feel something coming on, I would take a teaspoon of the fire cider drink.

Hi Yolene,

Thank you for your comment.
We are glad to hear that the Fire Cider works for you.

God bless!

Nicole, this recipe approaches (but truly can’t compete with) something an old friend of mine makes that she calls “MASTER TONIC”. It has all the ingredients you mention but several more, all organic. I’ve been using it for years and the moment I feel a scratchy throat or as if I might be catching a cold, I take a spoonful of it. It even tastes good to me after all this time.
Of course, her recipe is secret, but yours is really goo, doo.

Hi Geri,

Thank you so much for your feedback and for sharing this with us.
We are glad to hear that your friend shared the “Master Tonic” recipe with you 🙂

God bless!

I”m not sure that the fire cider can’t compete with the master tonic. It contains the same ingredients and is made the same way. At least the master tonic I’ve used is made the same way, and contains mostly the same ingredients. Plus, it’s effective. Not sure why it has to compete?

Thank you for your sharing your knowledge! I have never heard of “zest” before. Would you please clue me in? Is that the white, soft part just under the outer part of the rhine?

scrape off the outer colored part of the peel of (a piece of citrus fruit) for use as flavoring:
“zest the orange and lemon, taking care to discard all of the white pith”

“Zest” is the colored or outer portion of the fruit. The white soft part is called “pith.”

I’m so excited to make this!! I lost my recipe years ago! Thanks for sharing!

Hi Stephanie,

Thank you for your interest in our work.
We are glad to hear our article is helpful.

God bless!

Wayne Bachmann zest is the yellow out rind

Thank you, Elaine Griffith!

Could already grated/shredded horse radish be used as i’m not sure i can find the root for sale ?
The stuff sold in jars is in vinegar & maybe salt .

Hi Mark,

You can use the shredded horse radish as well.
Since is already sold in vinegar and salt, maybe use a little less apple cider vinegar for the recipe or add honey to sweeten it.

God bless!

Natural Grocers carries dried powdered horseradish. I don’t know if this would be a good replacement. At least it doesn’t have the preservatives. Don’ t know how you would use it.

I want to know, when the tonic is ready, can I put everything through juicer and just keep the juice as tonic?

Can you also make it without garlic and onion? I cannot eat these things. And what can be used as substitude?

I made a batch and it turned out great! Thanks for all you do!

Do i have to use wax paper for the lid or can I use a hard plastic lid instead of the metal lid and no wax paper?

You can use a plastic lid. The reason for the wax paper(organic is best)is the cider will react to the rubber on the canning jar lid and contaminate the product. I know there are canning jars that have plastic lids.

I’ve let my veggies and roots sit in it for a long time, longer than the 3-4 weeks. Can I still strain off the liquid and use it?

I used to get colds and flu every year when I was growing up. In 1970, 50 years ago, I bought a 5 gallon bucket of raw honey and have been eating it ever since and have not had the cold or flu for 50 years. I keep well stocked up on it.

I thoroughly enjoy all your books but cannot find this recipe in any of them. And I thought I bought them all.

I’ve made this a couple of times and let it sit for at least 4 weeks before straining out the roots. Then keep in fridge until needed. I would NOT suggest washing hands after handling hot peppers. Instead wear gloves to handle them or learn to hold them by the very tip and start cutting from the stem end, scraping them into the jar without touching any of the juices from them. Washing your hands if you have the pepper juice on them will just spread to your whole hand and you’ll be miserable for hours.

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