Brooke Walshaw sips fire cider. Photo by Ashley Robison
Fire Cider
Walshaw says to get creative! Fire cider is meant to be personalized. Donโt love jalapeรฑo? Skip it. Love turmeric, lemon balm, or mint? Add it. Fire cider is the peopleโs remedy, so feel free to make it your own.
Servings: 4 cups
Ingredients
- 1 small onion diced
- 1 head garlic crushed
- 1, 2- inch knob of fresh organic ginger root, thinly sliced
- 1 whole organic lemon, quartered
- 1 jalapeรฑo sliced or chopped
- ยผ teaspoon cayenne pepper
- Several sprigs each of your preferred herbs: parsley sage, rosemary, thyme, and/or oregano, roughly chopped
- 1 cup raw local honey
- 3 cups apple cider vinegar
Instructions
- Place herbs, peppers, lemon, garlic, and onion in a clean glass jar. Top with cayenne. Cover mixture with vinegar until jar is full or slightly less than full (strive for a ratio of about 1 part herbs to 2 parts vinegar (e.g., the vinegar solution should cover the herbs by at least 4 inches). Stir the mixture with a clean, dry spoon, screw on a tight plastic or other non-reactive lid, then shake until well mixed. Store the jar in a dark, cool place. Shake every couple days for 4 to 6 weeks.
- After 4 to 6 weeks, strain mixture. Add honey (if the mixture isnโt sweet enough, add even more to your personal taste). Store in a glass jar. Fire cider will last up to 2 years if kept refrigerated.
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One of the first concoctions Brooke Walshaw, founder of Terroir Herbals in Reno, made during her journey to becoming an herbalist was fire cider.
