Fire Cider is a spicy vinegar - sweetened with honey - that I love combining with organic extra virgin olive oil for a scrumptious salad dressing!
Once upon a time ago, American herbalist Rosemary Gladstar came up with this famous name but the original "formula" evolved from several others that have been used for centuries. The "Four Thieves Vinegar" (there's also an essential oil version) was allegedly created by four grave robbers in the Middle Ages (5th century) to prevent themselves from getting infected while stealing from the victims. Their recipe included garlic, lavender, rosemary, sage, thyme, and cloves (of course all anti-microbial herbs!) infused in apple cider vinegar. In the 13th century, the Queen of Hungary became gravely ill and none of her doctors were able to heal her until she was given a "cure-all" herbal remedy made by gypsies...or so the legend says. The recipe included apple cider vinegar infused with rosemary, calendula, sage, chamomile, lemon balm, and rose petals....sounds delicious and quite useful as an overall astringent remedy!
So what's actually in Fire Cider?
Well, a lot of things but my favorite, time-tested, basic recipe calls for:
1/2 cup fresh, organic horseradish, grated
1/2 cup fresh organic ginger, grated
1/2 cup fresh organic turmeric, grated
1 medium bulb of organic garlic cloves, peeled and finely chopped
1 medium organic red onion, peeled and diced
3 to 5 fresh organic jalapeños (to taste), seeds intact, diced
32 ounces (960 ml) organic apple cider vinegar
2 to 5 ounces (60–150 ml) honey, to taste
But my favorite customization of the original recipe is to add Mediterranean herbs....'cuz I'm Italian and love them - rosemary, basil, thyme, sage, oregano... all add nutrients, minerals, and medicinal properties (antimicrobial, aromatic digestive aid!). My mentor and teacher @JulietBlankenspoor adds oranges, pomegranates, and hibiscus flowers, which turn the vinegar a fiery red, tangy, milder flavor.
I highly recommend placing all the ingredients into a blender! then add some of the apple cider vinegar and make a slushy. Pour the slurry into a sterilized mason jar big enough to accommodate all the ingredients (1/2 gallon), add the remaining vinegar to fully cover all the ingredients. Let it macerate for 4 weeks (the longer it "sits," the stronger it gets). Then, strain it through a cheesecloth into another sterilized mason jar or use a potato masher to make sure to squeeze out all the goodness out of the slurry. At this point, you can add the honey and shake the jar until fully "married."
A "cheating" option - if you are pressed for time - would be to add the slurry to a double boiler, cover it, and heat it at below 120F (not higher!) for 3 hours...this step will speed up the infusion so you don't have to wait for a month :)
If you choose this option you can add the herbs or fruits after the cooking time and let them sit overnight. Then strain, add the honey, shake it all up and bottle. Honestly, though, waiting a month, shaking the jar every couple of days, makes the final outcome so much tastier.... think of it like making wine or bourbon...what's the hurry??
The traditional way of taking fire cider is by spoonful but I actually use it as veggie dressing or drizzling. My hubby even ditched RANCH as salad dressing after he finally tasted my fire cider!
C'mon try it out!
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