Fire Cider Tonic


You may have your own recipe for Fire Cider as it’s been around forever but if you’ve never tried it and we’ve piqued your interest, here’s some background on this healing tonic you should make asap.

It’s a witchy little tradition to make fire cider on the night of the new moon (which happens to be tonight, February 4th). Many believe the healing energies are stronger when one goes into a new moon with a healing tonic.

This is an age-old remedy made popular by renowned herbalist, Rosemary Gladstar, in the 1980s. A powerful remedy for flu, colds and whatever ails you, fire cider is anti-bacterial, anti-viral and anti-fungal because of the line up of fresh powerhouses like garlic, ginger, horseradish, and white onion, that infuse the digestive aid of apple cider vinegar.

Recipes for this traditional holistic tonic vary from person to person; so if you make your own cider at home, don’t be afraid to add rosemary, peppercorns, rose hip or other herbs you like, and then share it with us!

Fire Cider


8 cloves of garlic, skin removed, crushed and roughly chopped

2 medium jalapeños, stems removed, sliced crosswise

1 lemon, thinly sliced into rounds

1 orange, thinly sliced into rounds

1 medium white onion, skin removed, diced

½ cup fresh horseradish, peeled and diced

½ cup fresh ginger, peeled and diced

½ cup fresh turmeric, peeled and diced (powder will be o.k if you cannot locate fresh)

 1 liter of raw apple cider vinegar, or enough to completely cover the roots and veggies

¼ cup or to taste raw local honey


Layer all ingredients in a half-gallon jar in the order listed above (this ensures that the more buoyant ingredients don’t float to the top.) Top ingredients with raw apple cider vinegar until they are covered, close the jar; if using a metal lid, be sure to line with a piece of wax or parchment paper as the vinegar causes rust. Put the jar in a cool dark place, like a kitchen cabinet, for 4 – 8 weeks, shaking the ingredients once every few days. Once the fire cider has infused properly, you’ll need to strain it with cheesecloth. Add honey to taste, stirring to combine. Then bottle it up, and store in a cool dark place for up to a year.

Suggested use : 1-2 tablespoons twice a day when you’re feeling cold and flu symptoms coming on or a daily shot to reinforce the immune system throughout the winter.

Ways to reuse the pulp: Blend and add to ice cube trays to use for added flavor to stocks or soups, use the pulp in spring rolls or add to your next Bloody Mary.