Did you know there’s a person in the world whose name is Rosemary Gladstar? Seriously. Rosemary Gladstar. Well, on top of bearing one of the coolest names ever, Ms. Gladstar is also a renowned herbalist, and she taught me, via this video, how to make the also fabulously named Fire Cider. Fire Cider is a traditional herbed vinegar that is perhaps best described as shockingly delicious. Shocking because not only is it based in a pungent apple cider vinegar, but it also boasts garlic, onion, ginger, horseradish and cayenne as its main ingredients. Can you imagine the kick? Yet, helped by a spot of honey, it’s simultaneously delicious; it can be taken alone as a shot, or it can be tempered by diluting it in a drink or sprinkling it over a meal.
Fire Cider’s ingredients are all warming in one way or another, so it’s especially welcomed by folks who tend to be chilly; taken as a shot on cold winter mornings, it can help get the blood and the body moving and awake. For people with sluggish digestion, a tablespoon in a little water before meals can help the body with normal digestive function, helping the body to make all the necessary secretions and to keep all the little doors along the digestive tract opening and closing on cue. Taken in sips throughout the day, Fire Cider is also fabulous to fend off an encroaching cold or flu.
If you’re into gifts that are novel, thought provoking, useful and (my favorite) won’t clutter the recipient’s life, give Fire Cider a gander, especially during these cold months. Just allow 2-4 weeks for the preparation to steep. To belie the truly medicinal powers of Fire Cider, I used the Regensberger style in red in the large oval shapes (sizes 07 and 07 text) and the beer collar shape (size 15). Ten ounce woozy bottles from Specialty Bottle are the perfect size and shape for a potent herbal vinegar like this.
- 1 part horseradish
- 1 part onion
- 1 part garlic
- ½ part ginger
- A few hot peppers or a small amount of cayenne powder (to taste)
- Any combination of the following (optional): rosemary, burdock, oregano, rosehips, parsley, thyme, peppercorns, turmeric, cinnamon, cloves, or citrus fruits and zests (to taste)
- Apple cider vinegar
- Honey (to taste)
- Mince or grate the first six ingredients and place them into a jar. Optionally, add other herbs or spices, to taste.
- Top with apple cider vinegar, and seal the jar with a couple layers of parchment paper to protect the metal lid.
- Store for 2-4 weeks, shaking daily. Taste the vinegar after 2-3 weeks—it will become stronger the longer it steeps—and when you are happy with the strength of the flavor, strain with a cheesecloth and add honey to taste.
Used In This Project:
- Large Oval Labels • I chose the “Regensburger” style in red.
- Oval Text Labels • I chose the “Regensburger” style in red.
- Small Circle Labels • I chose the “Regensburger” style in red.
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