Y’all, this old-fashioned Fire Cider is a true granny-chic kitchen staple—spicy, tangy, and warming from the inside out. It’s easy to make, keeps for months, and turns everyday ingredients into a cozy cold-season tonic. Let’s make a batch together!

Quick Recipe Card:

• Recipe: Old-Fashioned Fire Cider (Granny Chic)
• Yield: About 3–4 cups
• Prep Time: 15–20 minutes
• Steep Time: 3–4 weeks
• Storage: Several months in a cool, dark spot or the fridge

Ingredients:

• 1 medium onion, chopped
• 10 cloves garlic, crushed or minced
• 1/2 cup fresh ginger root, grated
• 1/2 cup fresh horseradish root, grated
• 2 jalapeño peppers (or cayenne), sliced
• Zest and juice of 1 lemon
• 1 tablespoon turmeric powder (or 2 tablespoons fresh grated)
• 1 tablespoon black peppercorns, lightly crushed
• 1–2 sprigs fresh rosemary or thyme (optional)
• Raw, unfiltered apple cider vinegar with Mother (enough to cover)
• Raw honey, to taste, Local is best (added after straining)

Optional Add-ins:

• Orange peel, cinnamon stick, star anise, or dried elderberries

Directions:

1. Prep & Combine

• Add all chopped and grated ingredients to a clean quart glass jar. Pack loosely.

2. Add Vinegar

• Pour raw apple cider vinegar over the ingredients until fully covered by at least 1 inch. Place parchment under a metal lid (or use a plastic lid). Seal tightly.

3. Steep

• Store in a cool, dark place for 3–4 weeks. Shake daily or every few days.

4. Strain & Sweeten

• Strain through cheesecloth or a fine mesh strainer into a clean jar. Add raw honey to taste (start with 1/4 cup). Stir to dissolve.

5. Store

• Refrigerate or keep in a cool, dark cabinet. Use a clean spoon each time.

How to Use:

• Daily: 1–2 tablespoons as a tonic.
• At first sign of crud: 1 tablespoon every 3–4 hours.
• Kitchen uses: Add to salad dressings, marinades, soups, or warm lemon tea.

Variations:

• Citrus Bright: Add orange peel and extra lemon zest.
• Cozy Spice: Add cinnamon stick and star anise.
• Berry Boost: Add a spoon of dried elderberries while steeping.
• Extra Heat: Add more horseradish or swap one jalapeño for cayenne.

Granny B’s Tips:

• If it doesn’t make your eyebrows raise just a little, add more horseradish or pepper.
• Wear gloves when chopping hot peppers or horseradish—fiery fingers are real.
• Tell the kids this is not apple juice unless you want a funny story.

Storage & Safety Notes:

• Keep solids submerged during steeping and use clean tools to avoid contamination.
• Not medical advice. Talk to your healthcare provider if pregnant, nursing, managing ulcers/GERD, or on blood thinners.
• Statements not evaluated by the FDA.

Shopping List (clickable Amazon Links)

• Quart glass mason jar
• Plastic mason jar lids
• Cheesecloth
• Fine mesh strainer
• Parchment paper
• Nitrite kitchen gloves
• Raw unfiltered apple cider vinegar (with “mother”)

• FAQ:
• Can I use powdered horseradish? Fresh works best for flavor and heat, but in a pinch you can use a small amount of prepared horseradish (avoid creamy versions).
• How long does it last? Thanks to the vinegar base, several months when stored properly.
• Can I skip honey? Yes—use unsweetened, or swap with maple syrup to taste after straining.

Well sugar, I hope you loved this recipe. Save this pin to your Pinterest board, follow me on Pinterest for more Granny-approved goodness. If you’d like to treat me to a little coffee love, click the coffee cup on my blog post. It keeps my spoon at the ready and my heart full.

Love, Granny B 💖