Fire Cider
(courtesy of Brooke Walshaw, herbalist and founder, Terroir Herbals in Reno. Makes about 4 cups)
Walshaw says to get creative! Fire cider is meant to be personalized. Don’t love jalapeño? Skip it. Love turmeric, lemon balm, or mint? Add it. Fire cider is the people’s remedy, so feel free to make it your own.
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 jalapeño, sliced or chopped
¼ 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
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 isn’t 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.
