Fall Equinox Fire Cider

A spicy cold and flu tonic for sniffle season

During the week of the Fall Equinox each year you can find me in my kitchen chopping up spicy garden-grown vegetables and adding them to a large glass jar. I’m making fire cider in preparation for the oncoming cold and flu season. Fire cider is my favorite spicy tonic to drink at the onset of infections. It’s a powerful medicinal drink and I love feeling the burn! 

What's more, I love the ritual of this craft. It’s a process that involves harvesting the end-of-season peppers from fading plants, uprooting swollen root crops, picking out cured garlic and onions from the pile in the shed, foraging for herbs and cutting more from the garden. Then I spend an afternoon kitchen-witching as the season turns. The  colors of the craft match the golden hues of the land. It’s meditative. It’s magical. It’s nourishing in body and soul. 


This sort of wildcrafting recipe takes about 6 weeks to process. Fire cider concocted on the Fall Equinox will be ready by Halloween, the next seasonal transition. Come then, I’ll start another batch that will be ready on the Winter Solstice. Syncing my work with the seasonal cycles is a whole other tonic that’s good for the soul. Won’t you join me in the ritual of crafting a Fall Equinox fire cider? 

What is Fire Cider?

Fire Cider is a spicy cold and flu tonic that boosts immunity, improves digestion, and warms the body.  In essence it’s a spicy drink that cleanses the body as it burns out common cold and flu bugs. In herbalism it is considered an oxymel. An oxymel is a term used to describe a herbal extraction using vinegar, herbs, and raw honey. Raw apple cider vinegar is used as the base in fire cider, and that is what extracts all the medicinal properties from the fruits, roots, vegetables, and herbs included in the recipe. Raw honey sweetens the tonic, acts as a natural preservative, and also offers its own medicinal value. 


Fire cider is an oxymel that includes loads of spicy ingredients. The name is accurate - it’s like drinking fire! Not to worry though, the spiciness is short lived. You’ll feel the burn and breathe fire for a moment, but then you’ll relish all the wonderful health benefits as it moves through your body and burns out all the yuck.  


Benefits of Fire Cider

The basic ingredients of fire cider include horseradish, ginger, onions, garlic, and hot peppers, infused into apple cider vinegar.  In my recipe I’ve added garden herbs and wild foraged herbs that add even more immune-boosting or cleansing goodness to the tonic. Each of these ingredients are powerfully medicinal. Here I’ve included the benefits each of these fire cider ingredients are contributing to this easy homemade tonic. 

ACV: Anti-microbial, speed up metabolism, boosts immune system response

Horseradish: Anti-inflammatory, antibacterial

Ginger: Anti-inflammatory, digestion aide, high dose of antioxidants, stimulates circulation

Hot Peppers (Jalapeno & Cayenne): Antimicrobial, high vitamin C

Garlic:  Antimicrobial, anti-inflammatory, anti-fungal, anti-diabetic, lowers blood pressure

Onion: High vitamin C + B, antibiotic, antioxidant

Turmeric: Anti-inflammatory, stimulates circulation, improves heart health

Lemon Zest & Juice: High Vitamin C, added for flavor

Rosemary: Stimulates circulation, improves cognitive function, antibacterial, antiviral, and anti-fungal, high antioxidant, helps immune system fight infections

Juniper Berry: Diuretic, digestive system flush, decreases congestion and mucus [Caution: Use sparingly. Do not use Juniper if you are taking prescription medication for diabetes, glucose regulation or hypoglycemia.]

Hawthorn Berry:  High Vitamin C, nutrient-rich, antioxidant, supports heart health [Caution: Folks taking beta-blockers or other cardiac medications should consult an experienced practitioner before consuming Hawthorn]

Rosehip: High dose of Vitamin C + antioxidants (20x more than oranges!)

Nettle:  mineral rich, high in calcium, magnesium, potassium, vitamin K

Honey: Sweetener, antimicrobial, soothing/cooling, aids with seasonal allergies, added for flavor

How to use Fire cider

Drink plain for a spicy shot to kill common cold and flu bugs. Drink daily to boost immunity, help digestion, and reduce inflammation. Use as a base for spicy herbal sauces, dressings, marinades or drink mixers.

How to make Fire Cider

Making fire cider is extremely easy! The chopped up ingredients get combined into a jar with apple cider vinegar, then it soaks for 4-6 weeks. The jar needs a shake daily to stir everything up. After the extraction process is complete, the ingredients are strained out and you're left with a spicy medicinal tonic. Add a bit of honey to taste, then it’s ready to drink. Try my Fall Equinox Fire Cider Recipe below. 

Fall Equinox Fire Cider


Serving size: 1-2 shots per day the moment you feel a cold or flu coming on. Or once daily as a preventative measure.

Yields about 4-5 cups

INGREDIENTS

  • 2 medium organic onions, chopped

  • 20 cloves of organic garlic, chopped

  • 4 organic jalapeno peppers, chopped

  • Zest and juice from 2 organic lemons

  • 1 cup fresh grated organic ginger root

  • 1 cup fresh grated organic horseradish root

  • 2 Tbsp. organic turmeric powder

  • 1/2 tsp. organic cayenne powder

  • 4 sprigs rosemary

  • 1 Tbsp. juniper berries (omit if pregnant or breastfeeding, or taking medications for diabetes, glucose regulation or hypoglycemia)

  • 1/2 Tbsp hawthorn berries (omit if taking beta-blockers or other cardiac medications)

  • 2 Tbsp. rosehips

  • 1 Tbsp. nettle leaves

  • organic raw apple cider vinegar to fill packed jar (about 4-5 cups)

  • 1/2 cup of raw, local honey, to taste

    *Feel free to add in spices such as fennel, anise, clove, cardamom, or cinnamon to experiment with flavor.

INSTRUCTIONS

  • Prepare your roots, fruits, and herbs and place them in two 16 oz glass jars, or (1) 32 oz. jar.

  • Pour the apple cider vinegar in the jar(s) until all of the ingredients are covered and the vinegar reaches the jar's top.

  • Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.

  • Store in a dark, cool place for 4-6 weeks and remember to shake daily.

  • After 4-6 weeks, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp while straining.

  • Add and stir in the honey until incorporated.

  • Taste your cider and add more honey until you reach the desired sweetness.

  • Store in the fridge. Good for up to 6 weeks.

Seasonal Living, Lifestyle, Foraging, GardeningBrianne Dela CruzFall Equinox Fire Cider, Fire Cider, Fire Cider recipe, benefits of fire cider, what is fire cider, Fire Cider ingredients, how to make fire cider, fall equinox rituals, fall equinox celebration, Fall equinox craft, fire cider wildcraft, wildcrafting4 Comments