Fire Cider to the Rescue!

If you haven’t already discovered Fire Cider, winter’s cold and flu season is the time. This potent and fiery tonic contains “powerful immune boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant and spicy circulatory movers….” and has been used as a daily supplement by New Englanders for generations. Herbalists recommend it to help prevent colds and flu symptoms or shorten their duration if you already have one. The basic ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, fresh herbs and spices, but folk remedy recipes vary depending on what’s growing in the garden and you can add whatever you like.

I’ve been using Fire Cider for a couple of years to ward off colds and other bugs and find it really works. After making a batch of Fire Cider, I now understand why this magical concoction is so potent! As I was cutting up 3 entire heads of garlic, hot peppers, onions, horseradish, oranges and lemons, and lots of herbs and spices, I thought there’s no way drinking a teaspoon of this a day wouldn’t kill bugs and germs! A swig of Fire Cider on a cold winter’s day works wonders to warm you up too!

Boost your immunity this cold season with Fire Cider! You can find it at some farmer’s markets or at on line.

It’s also easy to make. Here is a recipe.

Fire Cider

Makes 1 pint or more

1/2 cup peeled and diced horseradish
1/2 cup peeled and diced garlic
1/2 cup peeled and diced onion
1/4 cup peeled and diced ginger
1/4 cup peeled and diced turmeric
1 habanero chile, split in half
1 orange, quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
1/2 cup chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1 teaspoon black peppercorns
2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity)
1/4 cup raw honey, or more to taste

Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.

Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).

Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.

A few serving suggestions:

• Straight up: Rosemary Gladstar, a well-known herbalist, recommends taking 1 to 2 tablespoons at the first sign of a cold, and then repeating every 3 to 4 hours until symptoms subside. Some people also take fire cider as a preventative during cold and flu season.
• Mix with lemonade or orange juice
• Mix with hot water and extra honey to make a tea
• Use in place of vinegar in salad dressings and condiments (fire cider honey mustard at Salt+Fat+Whiskey)
• Drizzle on steamed vegetables or sautéed greens
• Use in marinades for meat, tofu, and tempeh
• Add to soups and chilis
• Try a couple of dashes in a cocktail, such as a Bloody Mary

http://www.thekitchn.com/recipe-fire-cider-recipes-from-the-kitchn-199972

 

For more green living tips, visit greenwithbetsy.com.

Information compiled from: http://www.thekitchn.com/recipe-fire-cider-recipes-from-the-kitchn-199972, http://www.mommypotamus.com/fire-cider-recipe/, and firecider.com.