Fire cider is a traditional, ancient folk remedy and winter tonic in which curative roots, herbs and spices are steeped in apple cider vinegar. The basic ingredients of fire cider are garlic, horseradish root, jalapeños, habaneros, ginger and onion. Chop these ingredients finely, put them in a mason jar and cover with apple cider vinegar. To this mix you can add extras like grapefruit, rosemary, garlic, turmeric, ginger, cinnamon, nutmeg, cayenne pepper or really anything that takes your fancy, usually a root or herbs because they steep better than powders.
Into today’s fire cider went rosemary, garlic, orange, grapefruit, sage, turmeric, nutmeg and thyme. You let the mixture steep for six weeks. Most people keep it in the fridge, but if you keep yours out of the fridge, use a slice of fruit that is the size of your jar to push the ingredients into the jar so that nothing is floating on top of the vinegar. You need all the ingredients to be submerged.
Today February 1st is Inbolc, an ancient Celtic festival of lights that takes place halfway between the shortest day of the year (winter solstice) and the spring equinox to usher in good luck, fertility, prosperity. There are four other Celtic festivals, the others being Beltane, Lughnasadh and Samhain.
Fire Cider Recipe
1 Cup Horseradish root
1 Cup Ginger Root
1 Medium Onion
1 Bulb Garlic
Chop all the ingredients finely and mix together. Fill four or five mason jars with the mixture and fill to about an inch beneath the brim with vinegar. Put on the lids and shake well, so there are no air bubbles. Add whatever other roots and herbs, but make sure all the ingredients are covered by the vinegar. Steep for up to six weeks in the fridge, then strain out the liquid.