It actually makes me a little giddy to create something valuable out of a thing most people would discard. Alternatively, make a tea with a shot or two of fire cider by pouring boiling water over it.I love to reuse, repurpose and eliminate waste wherever I can. Note: If the shot is too potent for your palate, try pouring it over ice and topping with a splash of seltzer. Take a shot (or a half-shot) every morning, or whenever you're feeling under the weather. Discard the solids and transfer the cider to the fridge. Use a wooden spoon to press down on solids to extract as much flavor as possible, then strain out the solids and mix in honey to taste. Let the mixture steep, gently shaking the jar once a day for three weeks.
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For OG slow cider: Transfer the jar to a cool, dark area in the kitchen, like a pantry or cabinet.Pour out about 1 shot of the cider and mix in honey to taste. Use a wooden spoon to press down on solids to extract as much flavor as possible. For quick cider: Transfer the jar to the fridge and let steep at least 12 hours.If your jar's lid is metal, cover the top of the jar with a square of parchment paper before tightly sealing the lid-metal can react weirdly with vinegar, and no one wants that. Pour in apple cider vinegar until the solids are completely covered (but don't fill the jar to the very brim).
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Stir well, then press the solids down to firmly pack them. Squeeze orange and lemon into the mixture and add the rinds.
#FIRE CIDER RECIPE CRACKED#
Turmeric, freshly grated or powdered, and cracked black peppercorns are my favorite additions for a dose of anti-inflammatory agents.Ĭram everything into a clean jar and cover with apple cider vinegar. Then the citrus: for a sweeter slant, orange juice and peel but the puckery lemon is just as welcome. I don't typically use diced onion, but some swear by it. And always add freshly chopped garlic and ginger, lots and lots of it. Want it super hot? Double the chiles and add all the seeds. More acidic spice? Crank up the amount of freshly grated horseradish. It's more a matter of what I have on hand and which flavors I want to lean into. Though you'll find one below, there's no real "recipe" for the mixture. Because I consider the brew to be a symptom-soother and not my only form of medicine, I find it to be perfectly potent after an overnight steep. To be honest, I often don't wait weeks to drink my fire cider.
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In her 1999 book Rosemary Gladstar's Herbs for the Home Medicine Chest, she recommends making a batch of fire cider as soon as cold and flu season hits (her recipe requires the mixture to rest for three to four weeks to reach utmost potency), and recommends taking a spoonful as soon as symptoms arise. Though humans have made strong brews with natural ingredients to combat illness for generations, the actual term "fire cider" is widely attributed to herbalist Rosemary Gladstar, who wrote about the mixture in the 1980s. The drink will still soothe a sore throat, clear out your sinuses, and warm you to your core. Some believe strongly in the antiviral properties of these ingredients as well, but as much less research has been produced in that area, don't put all your faith in fire cider. The spicy components of the drink aid in decongestion and warm the body, citrus brings immune-boosting vitamin C, while garlic and honey offer antibacterial support. What are the health benefits of fire cider?
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Or hey, make a quick batch for now and a OG slower batch to freeze for later. As we work through daily life doing our best to prevent the spread of the novel coronavirus, a combined effort to practice social distancing means you'll have plenty of time to make a big batch of this fire cider.