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Kacie Barlow

Elderberry Fire Cider

Elderberry Fire Cider for Gut Healing & Immune Support
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh or dried elderberries if using fresh, make sure they are ripe; do not use raw stems or leaves
  • 1/2 cup fresh ginger chopped
  • 1/2 cup fresh horseradish grated
  • 1/2 cup fresh garlic crushed
  • 1 onion chopped
  • 2 –3 hot peppers chopped (adjust heat to taste)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried rosemary
  • Zest and juice of 1 lemon
  • 1 quart 32 oz raw apple cider vinegar
  • 1/4 cup honey optional (for sweetness, added after infusion)

Method
 

  1. Combine the ingredients: In a quart-sized glass jar, add the elderberries, ginger, horseradish, garlic, onion, hot peppers, rosemary, cayenne, and lemon zest.
  2. Add the vinegar: Pour the apple cider vinegar over the herbs and spices, making sure everything is fully submerged.
  3. Seal the jar safely: Use a plastic lid, or place a piece of parchment or wax paper between the jar and a metal lid to prevent corrosion.
  4. Infuse: Store the jar in a cool, dark place for 4–6 weeks. Shake the jar daily to help the flavors and nutrients blend.
  5. Strain and finish: After the infusion period, strain the liquid into a clean glass bottle.
  6. Sweeten if desired: Stir in honey to taste. Shake well before each use.
  7. Use: Take a tablespoon daily as a preventive tonic, or 1–2 teaspoons at the first sign of a cold.

Notes

  • Fresh vs dried elderberries: Dried elderberries are the easiest and most consistent option for fire cider. If using fresh, make sure they’re fully ripe, and remove all stems (stems and leaves should never be used).
  • Jar size: A quart jar works great for this recipe, but if you like extra vinegar (or want more room to shake), you can make it in a half-gallon jar and simply add more vinegar to cover everything.
  • Keep everything submerged: The most important part of a safe infusion is making sure all ingredients stay fully under the vinegar. If pieces float, you can use a small fermentation weight, a clean glass ramekin, or even a folded piece of parchment to help hold things down.
  • Honey goes in last: Always add honey after straining, so it stays raw and doesn’t interfere with the infusion process.
  • Want it less spicy? Use 1 hot pepper and skip the cayenne. You’ll still get a strong, warming tonic without feeling like you’re breathing fire.
  • Want it stronger? Add:
    • 1 cinnamon stick
    • 1–2 tsp whole black peppercorns
    • fresh turmeric (a 1–2 inch knob, sliced)
  • Straining tip: Strain through a fine mesh strainer first, then through cheesecloth if you want it extra smooth.
  • Storage: For best freshness and flavor, store your finished fire cider in the fridge after straining. It keeps well for months, and many people use it all winter long.