Fire Cider Recipe

(Adapted from Rosemary Gladstar’s recipe)

This warming, sweet, and spicy digestive tonic is loaded with phenolic compounds and flavonoids which mediate inflammation and contribute to both a healthy gut and immune system. This is a staple for any household as we move into the colder months. Bravehearts can even take it by the spoon! Fire cider also makes an excellent addition to salad dressing, and adds flavour to steamed veggies, grains, or meat dishes.

Ingredients:

  • 1⁄2 cup onion (chopped)
  • 1⁄4 cup freshly grated ginger
  • 1⁄8 cup garlic (chopped)
  • 2 jalapeno peppers (chopped)
  • 1 lemon (juice and rind)
  • 1 freshly grated turmeric root
  •   fresh ground black pepper
  •   cayenne (to desired heat)
  • 2 tablespoons dried rosemary
  •   apple cider vinegar
  •   honey

Instructions:

  1. Put all ingredients in a clean quart-size glass jar and pour enough vinegar to cover, ensuring all herb material is submerged in 1–2 inches of the liquid.
  2. Seal well. Place a square of parchment paper between the jar and the metal lid to prevent rusting.
  3. Set in a cool and dark place for 4 weeks. 
  4. Strain the mixture, making sure to squeeze as much liquid from the pulp as possible.
  5. Add honey to the remaining liquid until the desired sweetness is achieved.

Notes:

Stores well in the pantry for up to 2 months in cooler climates but will last longer if stored in the refrigerator.

Enjoy 1–2 Tbsp daily