Fire Cider Recipe
I am not a doctor and the following is not advice or to be taken in place of professional medical advice or prescribed medication. This is just an elixir which may help you fight off colds. Please do not take this as medical advice.
Fire Cider is an Apple Cider Vinegar tonic infused with superfoods which is taken as an herbal remedy for colds. I started making these about 4 years ago. After being sick for a couple of weeks, a friend offered me some of her own home brew. With in minutes of taking it, my sinuses were clearing and I was starting to get a little energy back. Since that day, Fire Cider is always in our fridge, ready to go.
Making fire cider is pretty easy and relatively cheap. It just requires time and some front row parking in your refrigerator so you don't forget about it.
To get started, it's important that anything you chose should be washed really well and organic if possible. This stuff is going to be sitting in vinegar for the next few weeks... infusing... don't forget to wash it!
Most people use a variety of super foods and no two Tonics are going to be the same. For my larger items I like to use onions, garlic, lemons, jalapenos, horseradish, Ginger and even oranges and for my herbs and spices I usually go with parsley, winter savory, turmeric, cayenne pepper (you can use fresh if you can find them) and most importantly black pepper because it can help your body absorb all of the amazing benefits and nutrients. 
Once you have your goodies picked out, wash them and give everything a rough chop. Lemons and onions into quarters, cut the head of garlic in half down the middle of all the cloves and slice the ginger. It's going to be soaking for a while, the vinegar will reach the insides. For spices, I eye ball it but I will put the exact measurements in the recipe below. Add everything to a quart sized mason jar then top it all off with the key ingredient, Apple Cider Vinegar with mothers. Mothers (if you don't know) is the thick white cloud at the bottle of the bottle. It's believed to be packed with nutrients and good bacteria.
Next you're going to put it in your refrigerator, making sure you give it a quick shake once a day and one really good shake once a week. If you miss a day in between it wont hurt it but if you forget about it for a whole month, throw it away. The food on the top will likely spoil and contaminate the rest.
After the 3 weeks, strain using a colander to get most of the big stuff out then strain thru a piece of cheese cloth to get the little stuff.
Once strained you can cut it with a sweetener to take the edge off. I prefer honey as honey is super helpful with sore throats and coughs as well. After that just store in your fridge up to 3 months and take as needed.
Most people will take a tablespoon as they feel a cold coming on then one tablespoon every few hours when sick.
Once again this is not medical advice and many herbs listed can have reactions to prescription medication so always check with your provider before taking.
- Wash your Lemons and Hot Peppers, Rough chop the lemon and onion into quarter, Cut the head of garlic in half (sideways) to cut every clove in half the peppers into approx 1/4 inch slices then thin slice the ginger. You can leave the peels of everything on, they will get filtered out in the end.
- Shake the Apple Cider Vinegar to stir up the mothers.
- Add all ingredients to your mason jar and top with Apple Cider Vinegar.
- Place the lid and ring on the top firmly and place in the refrigerator for 3 weeks. Try to shake once a day if not once a week. Writing a date on the jar is super helpful.
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