Some of the best ways to soothe a cold isn’t for sale at your local pharmacy—they’re folk remedies handed down from grandparents (and grandparents’ grandparents). Think of a hot toddy when you’re feeling under the weather or a hot bath mixed with Epsom salts.
The newest wellness booster? Fire cider, a spicy drink with an impressive list of potential benefits, including knocking out a cold—or even preventing one.
Feeling under the weather? Add these whole foods to your diet, stat.
What is Fire Cider?
A potent drink made from raw apple cider vinegar fermented with roots, vegetables, fruits, and herbs. It’s a homeopathic folk remedy that’s recently gaining mainstream popularity.
What’s in Fire Cider?
Fire cider starts with raw apple cider vinegar, a popular health drink in its own right, which is made from fermented apples and packed with “good” bacteria. It’s combined with chopped onions, grated horseradish, garlic, and ginger. Some cooks add lemons, oranges, hot peppers, or turmeric to the mix.
To make it at home: Fire cider is very customizable. Combine ingredients to your liking in a clean, sterilized canning jar and shake well. Make sure the vinegar reaches the top of the jar and the veggies are completely covered. Seal tightly and store in a cool, dark place for about four weeks, shaking occasionally. As the mixture ferments, the vinegar takes on a deep, spicy, punchy flavor, and a slight effervescence from the fermentation. Get our best tips for fermentation here.
Fire cider is also available to purchase. Skip the steps and buy a bottle here ($15).
While some may prefer to drink fire cider straight, we think it best to dilute in hot water before consuming. You may also want to add honey to make it more palatable.
The Benefits of Fire Cider
- Just about every ingredient in fire cider is believed to boost immunity during cold and flu season, and to soothe symptoms like cough, congestion or sore throat
- Most ingredients have anti-inflammatory and anti-bacterial properties that can soothe inflammation or pain
- Fire cider can boost energy or invigorate—many advocates drink it for this reason alone
- Ginger and ACV are believed to calm indigestion and promote gut health
- Garlic may have a positive impact on blood pressure and cholesterol
- Horseradish has been used to treat sinus infections and urinary tract infections
- Honey can ease coughing and improve cholesterol
The Risks of Fire Cider
Taken alone, apple cider vinegar is very acidic, which can damage tooth enamel, especially if you’re drinking a shot daily. To mitigate the risk, swish with plain water after drinking fire cider, or dilute it in water.
The super acidic drink may cause more serious damage to the esophagus or lungs. Again, diluting in water is a safer way to drink fire cider.
Looking for a less firey health drink? We’ve got 10 super-drinks for your consideration.
FAQ
How Much Fire Cider Should I Drink?
Most fire cider fans drink 1/2- to 1-tablespoon of fire cider daily—in other words, you don’t have to take much to get the benefits. You can drink it plain, use it in cooking (it’s good in salad dressings, for example), or mix with water, seltzer, juice, or tea.
Does Fire Cider Have to be Refrigerated?
Fire cider contains vinegar and honey, two ingredients often used to preserve other foods. It’s safe to keep in the pantry for several months (in a tightly sealed jar), but it will last even longer if stored in the fridge.
Is Fire Cider Safe During Pregnancy?
Many fire cider recipes use raw apple cider vinegar, which is unpasteurized and may contain harmful pathogens like E. coli. Drinking pasteurized apple cider vinegar should be fine during pregnancy, but it’s always safest to consult your doctor.
What to Do with Fire Cider Pulp
Before drinking fire cider, most folks strain out the “pulp:” the vegetables that were chopped or pureed into the vinegar, which soften considerably during fermentation, usually disintegrating a bit. The pulp still has plenty of flavor and potential benefits in its own right, so don’t ditch it! Try mixing pulp into mustard and spreading on a sandwich, mix with mayo and use for dipping fries or veggies, mix with jam for a sweet-spicy glaze for meat, or toss some pulp into a stir-fry for a spicy kick.
We've got more cold-blasting foods right here.
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Chicken Potpie Soup
My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. —Karen LeMay, Seabrook, Texas
Marinated Oranges
This flavorful fruit was actually the topping in a cake recipe. But I didn't want all the calories or fat from the cake—and the oranges are a good dessert all by themselves! The dash of vanilla extract brings out the fruit's sweetness. —Carol Poindexter, Norridge, Illinois
Rosemary Roasted Baby Carrots
Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho
Lemon Thyme Green Tea
Fresh sprigs of lemon thyme make this citrusy tea so refreshing that it’s like sipping summer from a cup. In our family we like to drink it on the porch, while enjoying the warm weather. —Melissa Pelkey Hass, Waleska, Georgia
Cold-Day Chicken Noodle Soup
When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. —Anthony Graham, Ottawa, lllinois
Garlic-Roasted Brussels Sprouts with Mustard Sauce
Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and tossed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Hot Apple Cider
In this recipe, brown sugar and spices add extra flavor to already delicious apple cider. —Marlys Benning, Wellsburg, Iowa
Warm Tasty Greens with Garlic
My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado
Orange Spice Carrots
To get my son to eat veggies, I mix and match flavors and spices. My slow cooker orange carrots with cinnamon won him over. —Christina Addison, Blanchester, Ohio
Zesty Chicken Soup
This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! —Gwen Nelson, Castro Valley, California
Fennel Carrot Soup
This soup is perfect as a first course or a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
Chicken with Mandarin Salsa
When I have some leftover veggies, I dress the salsa up a little with some diced green onions and bell peppers. If you like a spicier sauce, add cayenne pepper to the skillet. —Aysha Shurman, Ammon, Idaho
Pumpkin & Cauliflower Garlic Mash
I wanted healthy alternatives to my family's favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You'll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois
Chicken & Garlic with Fresh Herbs
The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois
Roasted Carrots & Fennel
This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
Watercress & Orange Salad
Keep this recipe handy when you need to make a special salad quickly. The flavorful vinaigrette adds a refreshing touch to the greens and oranges. —Alpha Wilson, Roswell, New Mexico
Thyme-Roasted Carrots
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri
Mediterranean Chicken Orzo Soup
My husband is Greek, so I'm always trying new Mediterranean recipes. This soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. —Kristine Kosturos, Olympia, Washington.
Herb Roasted Root Vegetables
Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. —Deirdre Cox, Kansas City, Missouri
Orange Poppy Seed Salad
In our area, olives, walnuts, pomegranates and oranges are grown locally, and I love using them in recipes. I include all four ingredients in a simple but refreshing romanine salad. —Faith Sommers, Bangor, California
Oh-So-Good Chicken Soup
I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I’ve got the recipe down to 20 minutes. —Chris Dalton, Mundelein, Illinois
Caramel-Chai Tea Latte
Inspired by the spicy chai drinks served at coffee shops, I whipped up a caramel-drizzled latte I can enjoy at home anytime. —Katelyn Kelly, Perryville, Maryland
Mixed Greens with Orange-Ginger Vinaigrette
Zingy vinaigrette combines orange juice, ginger and a flick of cayenne. Just whisk, toss with greens and top the salad your way. —Joy Zacharia, Clearwater, Florida
Fresh Green Beans & Garlic
I am a firm believer that fresh is best. I developed this recipe to take advantage of our garden veggies. It really shows off the full flavor of the green beans. —Carol Mayer, Sparta, Illinois
Chicken Barley Soup
No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas
Creamy Carrot Casserole
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
Comforting Chicken Noodle Soup
A good friend made us this rich, comforting soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. —Joanna Sargent, Sandy, Utah
Hearty Homemade Chicken Noodle Soup
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
Chicken Wild Rice Soup
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
Ambrosia Salad
During last-minute menu planning, I often include this classic ambrosia salad recipe because I keep the ingredients on hand. —Judi Bringegar, Liberty, North Carolina
Pumpkin Bisque with Smoked Gouda
I love the smell of this rich, cheesy soup as it bubbles on the stove. The Gouda cheese adds a delightful smokiness that just says autumn to me.—Kerry Dingwall, Ponte Vedra, Florida
Carrot Chowder
My husband's grandmother passed this recipe on to us, and it's just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well. —Wendy Wilkins, Prattville, Alabama
The Ultimate Chicken Noodle Soup
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this one is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Hearty Meatless Minestrone
A friend gave me this quick, healthy recipe, and it's oh-so-tasty. It makes a big batch and is great for leftovers. To enhance the flavor, add a pound or two of sweet Italian sausage. —Mickey Turner, Grants Pass, Oregon
Curly Noodle Chicken Soup
I created this recipe for a dinner I hosted for a group of friends. The main course was Italian, and I needed a good soup, so I converted a favorite tortilla soup recipe by substituting pasta and adding different seasonings. —Maxine Pierson, San Ramon, California
The Best Chicken & Dumplings
Homemade chicken and dumplings harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. —Erika Monroe-Williams, Scottsdale, Arizona
Simple Tomato Soup
I created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend, too. It is pure comfort food. —Lanaee O'Neill, Chico, California
Saucy Garlic Chicken
Roasted garlic lends a rich flavor to this appetizing chicken entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive. —Joanna Johnson, Flower Mound, Texas
Roasted Chicken Noodle Soup
When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! —Julee Wallberg, Salt Lake City, Utah
Chive Buttered Carrots
It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, Ohio
Best-Ever Chicken Fajita Chowder
Warm up weeknights with bowls of this thick, cheesy soup that captures the zippy flavors of the Southwest. —Beverly Matthews, Pasco, Washington
30-Minute Chicken Noodle Soup
This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. —Lacy Waadt, Payson, Utah
Garlic Parmesan Orzo
This buttery pasta dish calls for orzo, which cooks quickly and is a nice change from ordinary pasta shapes. Orzo recipes make a superb side dish anytime, and in this dish, the garlic and Parmesan cheese really stand out. —Stephanie Moon, Boise, Idaho
Zippy Chicken and Corn Chowder
Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia
Lemon Garlic Hummus
You'll need just five ingredients to blend together this smooth and creamy bean dip. It's delicious and quick to make. —Kris Capener, Ogden, Utah
Italian Chicken Soup
This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Roasted Carrot Fries
Turn carrot sticks into fun "fries" with a happier health profile by popping them in the oven and serving them fry-style. —Taste of Home Test Kitchen
Quick Chicken & Wild Rice Soup
My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, Florida
Garlic Roasted Winter Vegetables
These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare. —Donna Lamano, Olathe, Kansas
Bacon and Garlic Green Beans
Adding white wine, lemon juice and garlic gives a little kick to green beans. It was enough to turn our old, traditional holiday side into a year-round favorite. —Shannon Reynoso, Bakersfield, California
Yummy Chicken and Dumpling Soup
Chicken and dumpling soup is a classic that every cook should have in their recipe box and this version is tried and true. My husband is not very fond of leftovers, but says he would eat this every day of the week if I let him. —Morgan Byers, Berkley, Michigan
Slow Cooker Vegetable Soup
What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. — Heather Thurmeier, Pense, Saskatchewan
Spicy Pumpkin & Corn Soup
A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. — Heather Rorex, Winnemucca, Nevada
Chicken Veggie Soup
This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal. —Amy Cheatham, Sandusky, Ohio
Veggie Chowder
Packed with potatoes, carrots and corn, this soup is a great healthy dinner choice. It's not too heavy, so it also makes a nice light partner for a sandwich. —Vicki Kerr, Portland, Maine
Marmalade Candied Carrots
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
Mandarin Orange & Romaine Salad
A tangy salad of romaine, celery and oranges with tarragon vinegar and hot pepper sauce makes a cool companion for turkey dishes. —Cathy Pawlowski, Naperville, Illinois
Garlic Mashed Cauliflower
I order cauliflower mash every time we're at our favorite restaurant. Lucky us; one night, I figured out how to make it at home. It was so easy! —Jean Keiser, West Chester, Pennsylvania
Roasted Garlic Green Beans with Cashews
My mom got a garlic roaster and soon my kitchen was overflowing with heads of sweet, gooey, roasted garlic. This recipe, one of my many experiments, was a favorite of my family. The roasted garlic is mild and adds a rich, buttery taste to the beans. —Virginia Sturm, San Francisco, California
Mom's Chicken Noodle Soup
My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
Garlic Tortellini Soup
I like to top bowls of this tasty soup with a little grated Parmesan cheese, and serve it with crusty bread to round out the meal. —Donna Morgan, Hend, Tennessee
Grandma's Chicken 'n' Dumpling Soup
I've enjoyed making this rich homemade dumpling recipe for over 40 years. Every time I serve it, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
Roasted Garlic Butternut Soup
This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. —Robin Haas, Cranston, Rhode, Island
Slow & Easy Minestrone
Hot soup on a cold day is something I just can't get enough of. It's a snap to put together, and I don't have to wash pots and pans after a relaxing meal. —Sally Goeb, New Egypt, New Jersey
Spiced Garlic Carrots
This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois
Savory Root Vegetable Soup
Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul. —Zan Brock, Jasper, Alabama
Citrus Tea with Tarragon
This citrusy tea accented with tarragon is the perfect way to warm up a chilly winter's afternoon. For a special presentation, add a sugared rim to each cup. —Mary Walters, Westerville, Ohio
Citrus Melon Mingle
This refreshing fruit salad has a hint of mint, honey and ginger that adds subtle flavor to the sweet combination of melons, grapefruit, oranges, pineapple and bananas. —Doris Heath, Franklin, North Carolina
Carrot Soup with Orange & Tarragon
A pretty orange color, delicious hint of citrus and garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. —Phyllis Schmalz, Kansas City, Kansas
Pumpkin Pie Smoothies
My pie-flavored smoothie is loaded with fruit. The spices make it all come together. —Karen Sikora, Dayton, Nevada
Roasted Pumpkin and Brussels Sprouts
While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
Warm Spiced Chai
My wife loves chai, but I have never been satisfied with any of the store-bought mixes, so I created my own. —Justin Weber, Milwaukee, Wisconsin
Cumin-Roasted Carrots
Carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida
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Kelsey Rae Dimberg