Herbal Preparation – Fire Cider Vinegar
Cold and flu season isn’t over yet and it’s not too late to make some Fire Cider Vinegar! This pungent – but oh so good – remedy has been around for many years. It’s made with five simple ingredients that can be found at any grocery store.
Use it at the first sign of a cold or flu. Fire Cider will knock it right out of you! This recipe has been my first line of defense this winter.
Bragg Organic Apple Cider Vinegar
Onion – used to treat colds and sinus infections because of their antibacterial and anti-fungal properties. Onion will relieve coughs that cause a ripping or tearing pain in the throat or a cough that is merely an irritating dry tickle. The watery and inflamed eyes due to sinus congestion and hay fever will be greatly relieved with onion.
Horseradish – Nothing works better for sinus congestion and head colds. It is warming and antiseptic. The medical use of horseradish and wasabi includes the treatment of sinus, throat and lung problems, since pungent spices loosen up impacted mucus. Horseradish has also been described as a diuretic
Ginger -contains an enzyme that has been known to reduce inflammation. It is a popular warming, decongesting herb used for colds, flus, respiratory congestion and sore throat. It is the best herbal remedy for nausea, diarrhea and motion sickness.
Garlic – The herb of choice for treating sluggish digestion, sore throats, colds and flu. It helps boost the immune system and is anti-bacterial, anti-microbial and antiseptic. The abundance of health benefits contained in a single clove of garlic should be enough to make you embrace it – for there is a whole list of those benefits
Honey – Sweeten your finished cider to taste, the naturally occurring anti-bacterial properties of honey can’t be beat.
Directions for Fire Cider
1 medium onion, chopped
4-5 cloves of garlic, coarsely chopped
3-4 tablespoons of freshly grated ginger
3-4 tablespoons of freshly grated horseradish
organic apple cider vinegar
honey
cayenne powder (the kick!)
Chop and combine onion, garlic, ginger and horseradish in a wide mouth glass quart jar. Add just enough apple cider vinegar to cover them. Place it in a warm spot and let it sit for 3-4 weeks, shaking every day or two.
Strain, and discard, the spent herbs (compost please!). Add honey and cayenne to taste. According to Rosemary Gladstar, acclaimed herbalist, the finished product should taste lively, hot, pungent, and sweet. (PS – Any book by Rosemary Gladstar
Use 1 to 2 tablespoons at the first sign of a cold or flu and repeat every three to four hours until symptoms subside.
Fire Cider Vinegar also makes a fantastic salad dressing!
Shared with: Wildcrafting Wednesday – Make Your Own Herbal –
PreparednessMama provides women with reliable, realistic and practical information about preparedness, self-reliance, gardening, food storage and everyday life – without the hype. Come ask an expert how you can prepare your family for the big and small disasters in life.
This looks great. After the 3-4 weeks of cooking, how long will the product last and where should it be stored? Thanks!
Hi Heather, the vinegar makes storing this a snap! We put ours in a glass bottle and keep it in the cupboard. It will last at least a year.
Once, it’s strained about how much will one batch make approximately?
Hi Katie, It will make as much vinegar as you put into the batch, there will be no loss during the straining process. I always make a batch big enough to use a whole Bragg’s Apple Cider bottle and then put it back in there once it’s “cooked”.