Fire cider: a spicy, tangy, immune-boosting tonic that warms you up, supports digestion, and keeps the fall chills away.

Homemade Fire Cider

Ingredients (per jar, adjust to taste)

1 lemon, sliced

1 orange, sliced

1 purple onion, chopped

A few sprigs fresh rosemary (or 1 tbsp dried)

A few sprigs fresh thyme (or 1 tbsp dried)

1 tbsp dried oregano (or a few fresh sprigs)

4–6 garlic cloves, minced

Fresh turmeric, sliced

Fresh ginger, sliced

1 jalapeño, sliced (remove seeds for less heat)

2 cinnamon sticks

Raw, unfiltered apple cider vinegar (enough to fill jar)

Honey (optional, to taste after straining)

Instructions

Prepare your jar

Use a clean quart-size glass jar with a tight-fitting lid.

Layer in ingredients

Add the lemon, orange, onion, herbs, garlic, turmeric, ginger, jalapeño, and cinnamon sticks directly into the jar.

Pack them down gently, leaving a little headspace at the top.

Cover with vinegar

Pour raw, unfiltered apple cider vinegar over everything until the jar is full and ingredients are completely submerged.

If you’re using a metal lid, place a piece of parchment paper between the lid and vinegar to prevent corrosion.

Infuse

Seal the jar and give it a good shake.

Store in a cool, dark place for 3–4 weeks, shaking the jar once a day if possible.

Strain

After infusion, strain the liquid through a fine mesh strainer or cheesecloth into a clean jar or bottle.

Discard (or compost) the solids.

Add honey (optional)

Stir in raw honey to taste. This balances the heat and tang with a little sweetness.

Store & enjoy

Keep your fire cider in the fridge or a cool pantry. It will last for months.

Take a spoonful daily, dilute in warm water or tea, or use as a zesty kick in marinades and dressings.

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