FIRECIDER RECIPE

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Paolina

Fire cider recipe, anyone?

I received so many requests for a written recipe on my

fire cider video. So, I thought I’d pass it along here for

you!

This is just the recipe I use but you can tailor it to your

liking! If you don’t like jalapenos, use whatever spicy

pepper you enjoy. If you’re allergic to onion, leave it out

or try horseradish instead. Easy peasy!

What is fire cider?

Fire cider is an immune boosting, digestive supporting,

energy giving, circulation stimulating, respiratory

clearing, anti-inflammatory and antioxidant tonic.

Here’s my recipe using a half gallon mason jar. If using

a quart size, just decrease by half. Try using organic

produce where possible.

1 red onion

1 large orange

1 lemon

1 head of garlic

2 ½ jalapenos

7 dried cayenne peppers

1 tsp peppercorns

10 cloves

1 bunch of rosemary

1 bunch of thyme

1 handful ginger

1 handful turmeric

1 cinnamon stick

Organic, raw, unfiltered apple cider vinegar (ACV) - if

you can’t find it, use whatever apple cider vinegar you

have access to.

Chop your produce, adding to your mason jar as you

go. Add the rosemary, thyme, peppercorns, dried

cayenne peppers, cloves and cinnamon stick. Fill your

jar to the tip top with ACV. Place a sheet of parchment

paper between the jar and your lid. This keeps the ACV

from corroding the metal lid. If using a plastic lid, you

can skip this step.

Let your fire cider sit out on the counter or in the pantry

for 4 to 6 weeks, gently shaking daily. Open the lid every

couple of days and check the level of your ACV. If it’s

not to the tip top, just top it off.

After 4 to 6 weeks, strain it and squeeze all your cider

from the produce. At this time you can add honey,

maple syrup, agave or whatever sweetener you prefer.

This is optional. I like mine unsweetened.

Store your fire cider in a clean mason jar in the pantry

or in the fridge. Refrigeration and adding a sweetener

will help it to keep longer. Most fire cider will keep for

approximately one year. If it starts looking different,

tasting different, smelling different or getting slimy, it’s

time for a new batch.

You can take a tbsp each morning or reserve it for

when you’ve come down with something, taking it 2 to 3x

a day.

What about the leftover produce?

You can dehydrate it and grind it for a tasty food

seasoning!

Happy herbing!

Lauren ES and 76 others

Note: Ingredients may have been altered from the original.

Directions at facebook.com

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