Fire Cider Recipe

Updated: Oct 7, 2020

Oxymels, like Fire Cider, have been used for centuries. In fact, the origination of Fire Cider has been credited to Hippocrates’ vinegar-honey oxymel nearly 2500 years ago.

If you search for fire cider recipes, you will find hundreds of variations.  

This is the one I've come up with that I like and make regularly.


1 head garlic, smashed

1 onion, chopped

¼ cup ginger, grated

¼ cup horseradish, grated

1 whole hot pepper, such as Jalapeno, Serrano, Cayenne, Thai Chile, Habanero, Ghost Pepper, to personal taste.


OPTIONAL ADDITIONAL HERBS (add according to taste preference):

I sometimes use none of these. I sometimes add a few of them. Whatever I feel like!

Turmeric (raw, grated or dry)

Black Pepper (increase bioavailabilty of curcurmin in turmeric)

Citrus - peel, slices, juice of lemon, orange, grapefruit, etc.

Burdock Root

Dandelion Root

Yellow Dock Root

Cinnamon (I prefer using sticks or chips in fire cider)

Fennel (great for digestion)

Nettle – very nutritious, lots of minerals






Rosehips - one of the most concentrated sources of Vitamin C

Star Anise - I love the taste

Bilberries - great for eye health support

Many more ideas online and in books - add your favorites!


Put all of the above in a quart jar

Fill with Raw Apple Cider Vinegar, to 1-2 inches below the mouth of the jar.

Cover, shake well and set in a warm place, out of direct sunlight.

Every time you walk by, give it another shake.

Cover and let sit in a warm place for 2-8 weeks (or more).



Add a sweetener to soften the heat, all to taste

Honey (my preference)


Maple Syrup

Glycerin - would not need refrigeration

For more information about fire cider ingredients, click here