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4 from 1 vote

Fire Cider

Support the immune system, calm inflammation and improve circulation with this fiery infused vinegar.
Servings: 16 ounces
Author: Stephanie Pollard


  • 1 cups raw apple cider vinegar
  • 1/3 cup raw honey
  • 1 orange with peel
  • 1 lemon with peel
  • 1/2 cup horseradish
  • 1/2 head garlic
  • 1 jalapeno
  • 1/4 cup ginger
  • 4 springs rosemary
  • 1 quart jar with lid


  • Wash and chop all the fruits and vegetables
  • Add all the ingredients except the vinegar to your mason jar and pack down lightly so that the jar is about 3/4 full. Use a stone fermentation weight to hold the veggies down, or place heavy roots at the top so that they will weigh down the herbs and jalapenos, which tend to float.
  • Pour apple cider vinegar into the jar so that it covers everything and your vegetables stay submerged (to prevent them from spoiling).
  • If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks (the longer the better). Gently shake the jar every few days to circulate the ACV.
  • When the cider is ready, strain using a mesh sieve. Store in the fridge.
  • To make a fire cider mocktail, combine 1 ounce fire cider with 8 ounces seltzer water. Add a squeeze of fresh lemon juice, a sprig of rosemary and raw honey to taste.