Fire Cider

Fire cider is an ages old traditional immunity boosting remedy! Not only is it beautiful, but it’s also effective and fun to make! It can be made in all kinds of different ways, but I’m happy to share my recipe.

Blossomwood Botanicals’ Fire Cider Recipe

Ingredients

• 1 red onion, thinly sliced
• 5 limes, thinly sliced
• 1 lemon, thinly sliced
• 2 jalapeños, sliced (remove seeds for less heat)
• 1 poblano pepper, sliced
• 1 head of garlic, peeled and smashed
• 2–3 inches fresh ginger, thinly sliced
• 2–3 inches fresh horseradish, grated or thinly sliced
• 1 bunch fresh cilantro, roughly chopped
• 1 tablespoon pink peppercorns
• 2–3 tablespoons honey-fermented with garlic (or regular honey)
• 2-3 sprigs fresh thyme
• 2-3 sprigs fresh oregano
• 2–3 inches fresh turmeric, thinly sliced (or 1 teaspoon turmeric powder)
• 1/2 cup pomegranate seeds
• Raw, unfiltered apple cider vinegar with the mother (enough to cover all ingredients)

Equipment:

• Large mason jar or glass container with a lid (I used 1 half gallon and 1 quart)
• Cheesecloth or wax paper (optional)

Instructions:

1. Prepare ingredients
   • Thinly slice the red onion, limes, lemon, ginger, turmeric, and poblano pepper.
   • Rough chop the cilantro, garlic, herbs, and measure spices.
2. Layer ingredients
   • In a large mason jar, begin layering the ingredients. Intentionally press some of the red onions and citrus against the side of the glass for a nice look.
   • Repeat this process, layering the ingredients until the jar is nearly full, leaving about 1 inch of space at the top.
3. Add honey and vinegar
   • Spoon in the honey-fermented with garlic (or regular honey) over the top layer.
   • Pour apple cider vinegar over everything, ensuring the ingredients are fully submerged. Use a clean spoon to press the ingredients down if necessary.
4. Seal the jar
   • Place a piece of cheesecloth or wax paper over the jar opening (to prevent the vinegar from corroding the lid) and screw the lid on tightly.
5. Infuse
   • Store the jar in a cool, dark place for 3–4 weeks. Shake it gently daily to help the flavors meld. (I put mine in the fridge.)
6. Strain and store
   • After 3–4 weeks, strain the fire cider through a fine mesh strainer or cheesecloth into a clean jar or bottle.
   • Compost the solids or use them in a creative way, such as adding to soups or broths for extra flavor.
   • Label your jar with the date and store the fire cider in the refrigerator for up to 6 months.
7. Use
   • Take 1–2 tablespoons daily as an immune-boosting tonic.
   • Use in salad dressings, marinades, or mixed with warm water for a zesty health drink.

Look how pretty!!