We Were Voted Next Door Favorite!

See our Featured Listings

Even The Old Farmer’s Almanac, an over 225-year-old go-to resource for everything from weather patterns to gardening advice, mentions Fire Cider. For thousands of years, indigenous healers around the world have been using vinegar and herbs to brew these types of remedies – basically, wherever apples could be grown, some were used to make vinegar, and the vinegar had many uses, including herbal tonics.

It’s always a good idea to check with your medical providers before incorporating anything new into your health regimen. If you’d like to try Fire Cider or Fire Honey, both are easy to make, and you probably have most – if not all – of the ingredients in your kitchen already. With “fire” in the name, you probably expect it to be spicy and potent, and when you check out the two recipes below, you’ll see you’re absolutely correct. Keep in mind though that the ingredients can be adjusted to accommodate your preferences and tolerance for spiciness. To be clear, that means you can, for example, decrease the amount of one or all of the spices or leave one out altogether.

Once your Fire Cider and/or Fire Honey is ready, you can use it in a few different ways. You can take some daily to boost your system during cold and flu season – about 1-2 tablespoons of Fire Cider, 1-2 teaspoons of Fire Honey. If you find the flavor too overpowering, you can add the Fire Cider to water, the Fire Honey to tea or water. If you’re trying to fight off a cold or flu, you can take the same amounts a few times a day. The ingredients may help break up mucus, clear congestion, support blood circulation, lower inflammation, and aid in digestion if taken before eating. Some people have even reported that it has helped with acid reflux or chronic low levels of stomach acid – remember to check with your medical practitioners before use, just to be safe.

Fire Cider

Fermenting/“Brewing” Time: 4-6 weeks
Store in a cool place

Ingredients:

• 32-ounce mason jar with lid and collar
• 1/2 red onion, chopped into chunks
• 1 bulb of garlic, chopped
• 1 jalapeño, sliced (you can remove some/all of the ribs and seeds, if desired)
• 1 lemon with the peel, roughly chopped
• 1 orange with the peel, roughly chopped
• 1 handful of fresh ginger
• A few sprigs of fresh rosemary
• A handful of fresh parsley
• A handful of black peppercorns
• 1 tsp ground turmeric
• 1 tbsp ground cayenne pepper
• Raw unfiltered, apple cider vinegar
• Parchment paper

Directions:

1. Add all ingredients except for the apple cider vinegar to your mason jar.
2. Fill the jar with the apple cider vinegar, leaving about an inch of headspace.
3. Place the parchment paper over the top of the mason jar, then put the lid and collar on the jar and shake it well. The parchment paper helps prevent corrosion to the mason jar lid.
4. Shake daily for best results.
5. Let it sit for 4 to 6 weeks on your countertop or in the pantry.

Fire Honey

Fermenting/“Brewing” Time: None required, but it gets more potent as it sits
Can be stored in the pantry or refrigerator (cold storage is recommended).

Ingredients:

• 6–8-ounce glass container with lid
• 1 tsp cayenne pepper
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp black pepper
• About 4-6 ounces raw unfiltered honey (local is best if you can get it)

Directions:

1. Add honey to glass container.
2. Add the rest of the ingredients to the honey.
3. Stir well.