Recipe Box: Fire Vinegar

fire vinegar
Fire vinegar and a few of the ingredients.

Yikes..the weather in western North Carolina has been a tease this fall. We had our first freeze in October, but since then the temperatures have been leaping up into the 70’s and then back down into the 20’s at night.  The plants, trees, and birds are so confused, and so is my sinus!  People who I know are quite healthy and active are still ending up getting sick as their bodies try to adapt to the weather patterns, so I am doing my best to boost my immune system.

Along with daily doses of Echinacea Tincture, multi-vitamins, and lots of water, I am a fan of the “heat cure” when I start to feel a bit icky.  When I say “heat cure,” I mean that I drink hot beverages with herbs that make me flushed and warm – cinnamon, ginger, pepper, garlic…all of these are great at boosting body temperature.  I then wrap up under a few warm blankets (and a puppy and a kitty and sometimes an Eric) to sweat it out.

The past few days, my throat has been itchy, my nose has been sensitive, and so I have been taking a daily shot of Fire Vinegar.

Fire Vinegar is rich in vitamins and nutrients, and really easy to make:

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Fire Vinegar Basic Recipe:

Apple Cider Vinegar (ACV): I use raw, live apple cider vinegar, cloudy and unpasteurized and delicious! The probiotics are a boon, and I prefer the flavor over any other vinegar.

Peppers: Fresh peppers of any preferred variety, although I use whole, dried cayenne peppers (seeds and all).

Garlic: Oh, I could write a long love note to garlic…rhapsodize about the beneficial sulfur compounds, praise the potent antibiotic and antiviral properties, remark on how beneficial for bronchitis and other lung issues it can be.  The “stinking rose” also helps with heart health, blood pressure and cholesterol, and also blesses us with its anti-inflammatory properties. It is worth it to note that vinegar (or lemon juice and other acids) can lower some of the garlic’s best properties, so chop your garlic and let it sit for at least five minutes before adding it to the vinegar.  This allows the enzymes in the garlic to convert from alliin to the more beneficial allicin.

Ginger: I have already written about wonderful ginger, but not much has changed – I still love it dearly. The heat from ginger feels like sunshine peeking through the clouds!  It adds a different bite to this vinegar blend, and it boosts circulation and opens the sinuses!

There are a few other ingredients that I’ve seen people use in their vinegars, including horseradish, onion, and wasabi.  I might well add some onion into my bottle soon, so that I can take advantage of its wonderful antibacterial properties

Now, you’ll note that I did not put quantities down.  That is because I make mine completely by instinct and preference.  I have a glass bottle of ACV with a handful of dried peppers thrown in. Every now and then, I’ll chuck a new garlic clove in there that didn’t end up cooked in dinner, and I recently added a good-sized thumb of ginger.

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Featured on Punk Domestics!

I store it, unstrained, in my fridge. When I want some (or feel a cold coming on), I put a tiny bit in a shotglass, probably no more than a third full and usually less than that. I fill up the shotglass the rest of the way with water and drink it down. The burn is strong but quick, and boy does it heat up the blood!

Oh, and for you foodies – Fire vinegar also tastes GREAT on cooked greens or as the vinegar in a North Carolina-style BBQ sauce.

Do you make your own fire vinegar? What do you add into it?  Do you do something different than I do? I’d love to hear about it!

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13 Responses

  1. […] It has been a doozy of a winter – not just colder than usual, but wet, and with fluctuating temperatures.  This sort of combination has kept even some of my healthiest friends prone to repeated illnesses.  My dearest beloved has been sick with lung and sinus issues twice now despite our daily vitamins, herbal tea, and fire cider shots. […]

  2. […] it for washing my hair, for foot soaks to help combat fungal overgrowth, and of course, my beloved fire cider for those cold winter […]

  3. Kathie
    | Reply

    I don’t usually put hot peppers in my fire cider but I do use lots of horseradish and onion. I put a little citrus zest in there too (lemon or orange usually).

    • Amber Shehan
      | Reply

      Yum. I need to get some fresh horseradish to add! I love that stuff! Citrus is a good idea, too!

  4. Kirsten
    | Reply

    I do add a few more ingredients to my Fire Cider: onion, horse radish, turmeric and then after I strain it I add honey and lemon! Love it! We all take a nip if we feel cruddy!

    Have a great day!

    • Amber Shehan
      | Reply

      Oh, fresh turmeric sounds nice…and I haven’t tried sweetening mine with honey. Hmm…time to play around with my recipes!

  5. […] Fire Vinegar. I didn’t do this last week… though maybe I should have! But we–and by “we” I mean my husband who is totally into this sort of thing–will be making this toward fall! […]

  6. SivasLi
    | Reply

    should last a few months at least but a prinfessoofal would tell you not to use it after a few weeks at best. Mold can grow around the lip of the container even if lots of vinegar. If you are going to properly bottle it then it could last much longer and won’t require refrigeration. Google canning (jars) its actually easy but be sure to follow directions.

    • Amber Shehan
      | Reply

      Thank you for your concern; however, I’ve been using mine for three years running with no mold. Perhaps due to how often I use it and add fresh garlic and onion and vinegar to it? I’ll be careful and not take it if it gets moldy.

  7. An American Homestead
    | Reply

    Yup, I was just given some of this stuff last night from our neighbor. Amazing! Very strong but good. I will share this post on my twitter and facebook account.
    An American Homestead recently posted…Homemade Apple Cider VinegarMy Profile

    • Amber Shehan
      | Reply

      Thanks for the comment! I love it…and I love your Homemade Apple Cider Vinegar post. I’m saving up my cores and peels in a freezer jar to make my own. 😀

  8. […] support myself nutritionally, I ate a whole mess of garlic and took shots of my fire vinegar, as those are immune system boosters. Knowing that the spiral-shaped Lyme spirochetes were […]

  9. […] low grade stubborn fever, and a wet, insistent cough persisted despite repeated shots of my trusty fire cider, echinacea and elderberry tinctures, mullein and horehound tea with honey (and whisky for […]

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