A traditional folk tonic perfect to boost the immune system and even help wake you up. It’s a spicy, fiery, powerful infusion that can be taken directly as a shooter or diluted in water or another beverage.
20 Min
1 Day
12
½ quart
This vinegar infusion was made popular in the 70s by herbalist and author Rosemary Gladstar and has been boosting immune systems and clearing out the sinuses every fall and winter ever since. We recommend using only organic ingredients: apple cider vinegar with the mother (the murk at the bottom of the jar) included and local honey for the best results.
This recipe is based on Rosemary’s original, but there have been many others out there. With this base recipe there are many possibilities to experiment with additional ingredients. We personally like adding dried elderberries. Have fun experimenting.
The best part is that by using Hippie Whippy™ high quality N2O, you both speed up the infusion while helping the flavors mix.
For purists who want a more natural infusion: you can pour all ingredients into a quart jar after the nitrous oxide has finished and let them continue to steep as long as you feel is proper. When finished, your fire cider will last for up to a year in the fridge. This recipe can be used as a tonic, salad dressing, marinate, rub, and more. There are so many possibilities!
One caution: We recommend using ONLY stainless steel containers for long term vinegar infusions because other metals may not handle the acidity of vinegar well.
[Note: This recipe is for a one liter whipped cream dispenser.]
The finished brew can be refrigerated and will keep for up to a year, although we’d be surprised if it lasts that long!
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