15-Minute “Fire Cider”

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Pouring vibrant yellow-orange fire cider from a beaker into a shot glass

Intrigued by the health benefits of fire cider but not into the 1-month wait for it to be ready? That’d be us, friends, and there’s a solution! Introducing fire cider-inspired wellness shots made in just 15 minutes with easy-to-find ingredients

They’re vibrant, spicy, potent (oh yeah), and tasty, too! They’re also great for stimulating digestion and warming you up from the inside out, no matter the season. Let’s make (fire cider) shots!

Pineapple, black pepper, apple cider vinegar, turmeric, horseradish, cayenne, lime, ginger, and honey

What is Fire Cider?

Fire cider is a spicy vinegar tonic popularized by herbalist Rosemary Gladstar beginning in the 1980s. It’s been embraced for its ability to support the immune system and help fight colds, flus, and other infections.

Gladstar’s original formulation includes vinegar, garlic, onions, horseradish, ginger, spicy peppers, and sometimes turmeric or echinacea. The combination is steeped for weeks, allowing the flavors to develop.

The following is our inspired version with similar ingredients and benefits but a shorter preparation time.

How to Make Quick “Fire Cider”

Our quick “fire cider” comes together by blending tangy apple cider vinegar and lime, sweet pineapple and honey, anti-inflammatory turmeric and black pepper, and spicy ginger, garlic, and cayenne. Horseradish is an optional but classic addition for even more potency.

Blender with apple cider vinegar, lime wedges, horseradish, ginger, garlic, and pineapple

By blending instead of steeping the mixture, the medicinal properties infuse into the vinegar in a matter of seconds instead of weeks. After blending, we pour it through a fine mesh strainer to remove the pulp.

Holding a fine mesh strainer with fire cider pulp over a glass beaker

The result is a punchy, medicinal mixture that keeps in the refrigerator for weeks.

Glass beaker of our fire cider recipe

We hope you LOVE our inspired take on fire cider! It’s:

Quick & easy
& Full of health benefits!

It’s the perfect tonic to have around for chilly weather, cold and flu season, and to boost digestion before meals!

More Immune-Supportive Beverages

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Shot glasses of our easy fire cider recipe on a plate next to black peppercorns, pineapple, and lime juice

15-Minute “Fire Cider”

Wellness shots inspired by Fire Cider but made with easy-to-find ingredients and ready in just 15 minutes instead of 1 month! Spicy, potent, just a little sweet, and full of health benefits.
Author Minimalist Baker
Pouring a fire cider wellness shot into a shot glass
5 from 6 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 (1-Tbsp servings)
Course Beverage
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly No
Does it keep? 4-6 Weeks


  • 2/3 cup raw unfiltered apple cider vinegar
  • 1/2 cup chopped fresh pineapple*, cut into 1/2-inch cubes
  • 1 (2-inch) piece fresh ginger, peeled
  • 1 (1-inch) piece fresh horseradish root*, peeled (optional)
  • 1 large clove garlic, peeled
  • 1/4 small lime (peel included if organic // 1/4 small lime is ~20 g)
  • 1 ½ Tbsp honey (raw, local preferred // if vegan, sub maple syrup or agave)
  • 1/2-3/4 tsp ground turmeric*
  • 1 pinch ground black pepper
  • 1/8 tsp ground cayenne


  • Wash and prep your fresh produce (pineapple, ginger, garlic, and lime).
  • To a high-speed blender, add all ingredients (apple cider vinegar, pineapple, ginger, horseradish (optional), garlic, lime, honey, turmeric*, black pepper, and cayenne). Blend on high for 30-45 seconds or until there are no large pieces remaining. If you don’t have a powerful blender, this may take longer.
  • Pour through a fine mesh strainer into a measuring glass or bowl, using the back of a wooden spoon to squish and stir the pulp so all of the liquid comes through. Discard the leftover pulp.
  • You should now have a lovely orange-colored tonic with no lumps. Taste and adjust as needed, adding more honey for sweetness, turmeric for earthiness, or cayenne for heat — it should be potent!
  • Drink as desired. We love it as a shot before meals for stimulating digestion. You can also add it to salad dressings, marinades, or cocktails, or make mocktails by adding to sparkling water.
  • Store in a glass bottle or jar in the refrigerator for up to 4-6 weeks. Separation is normal — give it a shake before serving.



*We think ripe mango or apple would work in place of pineapple, but we haven’t tested either.
*Horseradish is a traditional ingredient in Fire Cider, but it can be tricky to get at the grocery store (it’s in the produce section). We like the “fiery” quality horseradish root adds, but the tonic is still potent and delicious without it. Another option is to sub 1/4 – 1/2 tsp wasabi paste.
*Turmeric can stain your blender if it sits in it for too long, but the color should fade over time.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by Fire Brew and Mountain Rose Herbs. Special acknowledgment that herbalist Rosemary Gladstar originally coining the term Fire Cider.

Nutrition (1 of 16 servings)

Serving: 1 tablespoon Calories: 12 Carbohydrates: 2.8 g Protein: 0.1 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 22 mg Fiber: 0.2 g Sugar: 2.2 g Vitamin A: 8 IU Vitamin C: 2.7 mg Calcium: 2.7 mg Iron: 0.1 mg

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My Rating:

  1. Angel says

    Hi. I have another question if I may. These type of recipes normally contain lemon, you’ve used lime. I like the idea of a change but wondering if there was a specific reason you use lime instead of lemon.


  2. Sharron Wohlwend says

    This is oddly delicious! I find myself looking forwrd to taking a shot! I just made a second batch this morning and my whole family seems to enjoy it. I will continue to make this recipe! Especially during the winter months.
    Thank you!

  3. Julie Melton says

    I just made this, doubled the recipe, and was more generous with the garlic by a few cloves. It’ definitely has some heat to it. I also opted to try bottled horseradish since I couldn’t find the root. It doesn’t taste bad, I’ve had prescriptions and OTC liquids that were way worse. Excited to try it again once it’s cold. Super glad I don’t have to wait as long as with the traditional method. Thank you for sharing!

  4. Jacqui says

    Would papaya or mango be an acceptable substitute for the pineapple? I remember a cousin using papaya poultice to draw infection from wounds. I don’t know about what the pineapple adds, or how the papaya would affect the mixture when taken internally. Any one have any ideas?

      • Angel says

        Hi. I struggle when recipes say eg 2” piece of ginger / horseradish because the thickness of the pieces can vary greatly. Any chance you could suggest a weight for these ingredients? Even an approximation would really help me.

        I have bought Fire Cider for many years and it is expensive. I’ve thought about making my own but don’t have the patience or room to leave it steeping for weeks. Was very pleased to see your recipe and keen to give it a try.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Angel, this recipe is very flexible so it isn’t all that important! But you can find the weight measurements by clicking “metric” beneath the ingredients header. We hope you enjoy it!

  5. Jean says

    I’m really grateful for this recipe. I make it all the time and it’s so full of goodness. I’ve used oranges and apples in lieu of pineapple. I’ve a question: if we sieve everything, why is it necessary to peel the ginger, etc? Also, I wouldn’t discard the pulp. It’s full of medicinal yumminess too. I use a tea strainer and drink it as a tea.

    • Jean says

      I think I might have figured out why it’s advisable to peel; you get more juice. I just made a batch, as I feel a cold coming on and I love this as an immune booster. I didn’t peel the lime, turmeric, ginger or apple. The liquid was half of what I usually get. But, as I use the pulp for tea, I still get the yummy goodness anyway.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for the lovely review, Jean! Love your creativity with the recipe! You don’t have to peel the ginger, especially if organic and it doesn’t have moldy spots or dirt stuck on. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cassie, there’s no harm in consuming it, it’s just not the most pleasant texture. Hope that helps!

  6. Sierruhplease says

    I made this hoping it would help with my sinus infection and it DID. I’m avoiding pain medication while pregnant and this relieved my headache enough to get some rest. I love the tang and have tried with apple and orange instead of pineapple. All were delicious. Even the garlic taste.

  7. Barbara says

    Can this be given to children as well? If so, at what age would it be OK for them to drink and how much for a dose?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, we don’t know of any reason it wouldn’t be safe for children because the ingredients are all food-based, however it is quite potent, so perhaps diluting with water would make it more palatable for kids? Depends how adventurous your kids are! It wouldn’t be safe for infants because of the honey.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, That should work! It might not be as sweet/flavorful as fresh, but you could add honey, pineapple, or orange juice if it needs a little extra sweetness.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! It might not be as sweet/flavorful as fresh, but you could add honey, pineapple, or orange juice if it needs a little extra sweetness.

  8. Stephanie says

    So sorry…one other question. Can this be done (obtaining same properties) in a juicer?
    Thanks again,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it would work! We’d suggest peeling the lime, then juicing the pineapple, ginger, horseradish, and lime. Then stir in the remaining ingredients. Let us know if you try it!

  9. Katrina says

    This probably defeats the health benefits, but would this mix well with alcohol? what would you pair it with?

  10. Stephanie B says

    I just tasted a version of this yesterday at Thymes grocery store! It certainly had a bite to it, but I liked it. I believe that version had orange juice vs pineapple, Do you think that would work with your version?


  11. Anne says

    I might give this a try! I’m a little worried about it upsetting my stomach (mostly the vinegar), but I think a small amount before meals would be fine. Do you think fresh turmeric is a good substitution, if available? I imagine it would be, but you might have a specific reason for recommending dried. As always, thanks for the great recipes. I like to dabble in home herbalism for myself, so I’d like to try this.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, fresh turmeric would be lovely too! We went with dried for accessibility. Hope you love it!