How to Make Fire Water: Natural Cold and Flu Remedy
How to make fire water, a natural cold and flu remedy.
In our home, we’re big fans of natural remedies. Whenever we find ourselves fighting a cold or flu, we first turn to our natural medicine cabinet and select some natural cold and flu remedies to try.
In addition to Vitamin C and elderberry syrup, we also use essential oils, herbal tea, and lots of bone broth.
Lately, our favorite natural cold and flu remedy is fire water. The active ingredients are simply apple cider vinegar and cayenne. It’s so simple and inexpensive to make.
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How to Make Fire Water
You probably already have the ingredients for fire water in your pantry.
Ingredients:
- 1/2 cup boiling water
- 1 teaspoon salt
- 1 teaspoon cayenne powder
- 1/2 cup apple cider vinegar
Instructions:
- Boil the water.
- Stir in the salt and cayenne powder. Stir until the salt and cayenne have dissolved into the water.
- Add the apple cider vinegar (we use raw apple cider vinegar).
- Store in a glass jar in the fridge and take 1 tablespoon every 15-20 minutes until you start to feel better. The key is to be sure to take it every 15 minutes for it to really work. And it’s most effective if you start taking it right when you feel you may be coming down with something.
Fire Water Natural Cold and Flu Remedy
Ingredients
- 1/2 cup boiling water
- 1 teaspoon salt
- 1 teaspoon cayenne powder
- 1/2 cup apple cider vinegar
Instructions
- Boil the water.
- Stir in the salt and cayenne powder. Stir until the salt and cayenne have dissolved into the water.
- Add the apple cider vinegar (we use raw apple cider vinegar).
- Store in a glass jar in the refrigerator and take 1 tablespoon every 15-20 minutes until you start to feel better. This remedy is more effective if started right when you feel you may be coming down with something.
Natural Cold and Flu Remedies
I found this recipe originally in Rachel Weaver’s Be Your Own Doctor book (I reviewed this book several years ago here).
It’s one of the main books we refer to whenever anyone gets sick at our house!
Rachel says to also take 1,000 mg of Vitamin C hourly, at the same time, to really get the best benefit.
You wouldn’t think fire water would have the best taste, but I have one child who absolutely loves it!
She drinks it regularly, especially during cold and flu season. I’m thankful she likes it so well, because she keeps us well stocked with it!
Most of my other children don’t care for the taste of fire water, but they’re usually willing to take it.
If you or your children are sensitive to spicy food, it really helps to eat a little bite of bread with the fire water and then take a drink of water.
We’ve got something going around right now, so we’re drinking lots of this!
Related Posts:
How to Stock Your Natural Medicine Cabinet
Disclaimer: I am not a medical professional, and I’m not giving medical advice. I’m simply a mom sharing simple, natural things we like to use in our home.
I made this for the first time, and it’s really good. My only concern is the amount of sodium. Is the whole teaspoon necessary or have you tried it with less? I know salt is good for the throat, but that’s almost a whole day’s worth of sodium for me. Do you typically need to use a whole batch in one day?
I’m glad you liked it! You could cut down the amount or eliminate the salt, since the active ingredients are really the apple cider vinegar and the cayenne. I don’t think I’ve ever used a whole batch in one day.
I have never done this before. Look super easy to do so I can have it on hand.
It’s fire cider. Fire water is an outdated term for whiskey/alcohol.
It says to take 1 tablespoon every 15-20 mins, but for how long?
We take it every 15-20 minutes until we start to feel better. This remedy is usually most effective if we begin taking it as soon as we start to feel like we’re coming down with something. We also take Vitamin C and drink plenty of water when trying to fight something off.
Why do you have to refrigerate it?
I don’t suppose you would have to, since it’s just vinegar and spices. We use natural apple cider vinegar with the mother, and we usually refrigerate it, but I don’t believe it’s required, since vinegar is a natural preservative.
Great post! ( I read and love them all, but am usually treadmilling while reading so don’t dare reply!)
Thanks for the recipe!
Love and Blessings on you,
Marybeth Ferrie
Thank you, Marybeth!
Definitely Going to have to try this out! We get way too many colds in the fall and winter! Thanks for the recipe
So glad it was helpful!
Hi. Sharing your great recipe at Two Chicks and a Mom/Party in Your PJs!
https://twochicksandamom.blogspot.com/2018/02/party-in-your-pjs-196-and-crafty-tasty.html
Thanks so much for sharing, Donna!
Wow, this is awesome! I will Pin this and be ready! Thanks for sharing at Party in Your PJs!
Thank you, Donna!
My husband just came down with the flu yesterday. I’m sure I’ll be next so I’ll be making a batch of this to prepare!
So sorry to hear that! Hope he’s feeling better soon!
How long is it good for after making it?
I don’t have an official length of time, but I would guess at least a few weeks in the refrigerator. We usually use ours up pretty quickly.
Wow, that looks like a powerful drink!! I have featured you at the Friday Favorites linky party this week. Come check it out! https://be-alice.blogspot.com/2018/02/friday-favorites-week-412.html Hope you pop by and visit again this week
Thanks so much for the feature, Maisy!!
Hmmm…I might need to give this a try in the next day or so … feeling a little scratchy in the throat and ear pain … I’d love for you to share over at Let’s Party! https://themarkandjanshow.com/2018/02/13/lets-party-8/ … we look forward to seeing you there!
Thanks for the invitation, Jan! Hope your throat starts feeling better soon!
Fire Cider can be taken straight by the spoonful, added to organic veggie juice (throw in some olives and pickles and think non-alcoholic, health boosting bloody mary!), splashed in fried rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls! I like to take 1 tbsp each morning to help warm me up and rev the immune system, or 3 tbsp at the first sign of a cold
This recipe should last for about a year because of the vinegar and the antimicrobial herbs used in it. It is a relatively stable recipe. You may want to check to make sure that there are no visible signs of degradation before each use just to be on the safe side. You will probably want to create a fresh batch each year regardless of the storage just to make sure you are getting all of the constituents before they start to degrade. The original blog poster of this recipe says that she stores hers in a cool dark closet. However, you can refrigerate this item to prolong the shelf life.
Ingredient Variations
These herbs and spices would make a wonderful addition to your Fire Cider creations: Thyme, Cayenne, Rosehips, Ginseng, Orange, Grapefruit, Schizandra berries, Astragalus, Parsley, Burdock, Oregano, Peppercorns
Fire Cider is a traditional cold remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.
Because this is a folk preparation, the ingredients can change from year to year depending on when you make it and what’s growing around you. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, but there are plenty of other herbs that can be thrown in for added kick.
Directions
Prepare all of your cold-fighting roots, fruits, and herbs and place them in a quart sized jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience! Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well! Store in a dark, cool place for one month (to 6 weeks) and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, comes the honey! Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.
A ‘stripped down’ version of Fire Cider. You can find on Mountain Rose herbs blog, originally created by Rosemary Gladstar. I make it in the summer/fall and begin taking a shot glass full every morning. Helps the immune system remain strong, and wards off colds and flu.
It is a bit pricey to make, but well worth it in the long run. You can add all or some of the ingredients according to taste, and add others in as well. The recipe follows:
1/2 cup fresh grated organic ginger root
1/2 cup fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
Several sprigs of fresh organic rosemary or 2 tbsp of dried rosemary leaves
1 tbsp organic turmeric powder (or fresh grated Turmeric, what I used)
Organic apple cider vinegar (Bragg’s is best)
Raw local honey to taste
**1T dried Echinacea root
**1 Cinnamon stick (Sweet or Ceylon)
**10 whole Cloves
(**I added these to mine)Rosehips, Ginseng, Astragalus, Parsley, Burdock, Oregano, Elderberries
Hibiscus flowers***
Oranges***
(***possible additives)
Directions follow
Yes, I’m familiar with Fire Cider. I actually made some of that this year, but no one in my family would take it because they didn’t feel like it was safe. The Fire Water is quicker to make and my family willingly takes it, so I’m happy to have found this simpler recipe. 🙂 Thanks for sharing!
I don’t understand: Didn’t feel like it was “safe”?
Yes, they were concerned about the safety of leaving the peppers, onions, etc. sitting in vinegar on a shelf for that long. I wasn’t concerned about it at first, but my husband and older kids were, so I decided to abandon the idea. Interestingly, I have the Rosemary Gladstar book (this one) where the original Fire Cider Zest recipe is found, and she did not include the lemons, jalepenos or the onions, which were the ingredients my family was concerned about.
I know lots of people make Fire Cider and enjoy it, so it’s just personal preference. We’ll probably just continue to use the simpler but yet still effective Fire Water recipe I’ve shared here. 🙂
My question to MRH,RE: safety and how long it will stay “safe” to use, where I got the recipe I gave here:
Hello Carol,
Thank you for contacting us! This recipe should last for about a year because of the vinegar and the antimicrobial herbs used in it. It is a relatively stable recipe. You may want to check to make sure that there are no visible signs of degradation before each use just to be on the safe side. You will probably want to create a fresh batch each year regardless of the storage just to make sure you are getting all of the constituents before they start to degrade. The original blog poster of this recipe says that she stores hers in a cool dark closet. However, you can refrigerate this item to prolong the shelf life.
I have made this for years, with NO ill effects. The vinegar and the rosemary and other similar herbs act to ‘preserve’ the product while it is infusing. If this was not a “safe” recipe to make, it would have been pulled off the MRH website years ago. Sorry you feel this way about the wonderful, healthy, immune supporting shot.
Carol L you didn’t post the directions… could you please? Thank you!
I had to break this up into several replies,as it would not take the entire reply:
PART 1:
This is long! It is direct from the MRH blog, with added notes by me about what I added/changed:
Ingredients
1/2 cup fresh grated organic ginger root
1/2 cup fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped
Zest and juice from 1 organic lemon
Several sprigs of fresh organic rosemary or 2 tbsp of dried rosemary leaves
1 tbsp organic turmeric powder (or fresh grated Turmeric, what I used)
Organic apple cider vinegar (Braggs is best)
Raw local honey to taste
**1T dried Echinacea root
**1 Cinnamon stick (Sweet or Ceylon)
**10 whole Cloves
(**I added these to mine) PLUS: Rosehips, Ginseng, Astragalus, Parsley, Burdock, Oregano, Elderberries
Hibiscus flowers***
Oranges***
(***possible additives)
PART 2:
Directions
Prepare all of your cold-fighting roots, fruits, and herbs and place them in a quart sized jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience! Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well! Store in a dark, cool place for one month (to 6 weeks) and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, comes the honey! Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.
Ingredient Variations
These herbs and spices would make a wonderful addition to your Fire Cider creations: Thyme, Cayenne, Rosehips, Ginseng, Orange, Grapefruit, Schizandra berries, Astragalus, Parsley, Burdock, Oregano, Peppercorns
Fire Cider is a traditional cold remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.
PART 3:
Because this is a folk preparation, the ingredients can change from year to year depending on when you make it and what’s growing around you. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, but there are plenty of other herbs that can be thrown in for added kick. This year I had lots of spicy jalapenos and vibrant rosemary in the garden, so I used those along with some organic turmeric powder in the cupboard and fresh lemon peel. Some people like to bury their fire cider jar in the ground for a month while it extracts and then dig it up during a great feast to celebrate the changing of the seasons.
Fire Cider can be taken straight by the spoonful, added to organic veggie juice (throw in some olives and pickles and think non-alcoholic, health boosting bloody mary!), splashed in fried rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls! I like to take 1 tbsp each morning to help warm me up and rev the immune system, or 3 tbsp at the first sign of a cold
PART 4:
I asked a question regarding how long it would last, and this is the reply:
Thank you for contacting us! This recipe should last for about a year because of the vinegar and the antimicrobial herbs used in it. It is a relatively stable recipe. You may want to check to make sure that there are no visible signs of degradation before each use just to be on the safe side. You will probably want to create a fresh batch each year regardless of the storage just to make sure you are getting all of the constituents before they start to degrade. The original blog poster of this recipe says that she stores hers in a cool dark closet. However, you can refrigerate this item to prolong the shelf life. If you are using the burying method for extraction it does not need to be shaken each day as the natural heat will help with the extraction rather than the agitation of the material. I hope that this information is helpful and please let us know if we can be of further assistance in this or any other matters. Have a fantastic day!
Stephanie | Customer Service
PART 5!
I got shot glasses from a local thrift store, and take a shot each morning. I also use it as a dressing for salads, rice, beans or pasta. This stuff is GOOD!! You can adjust the taste by adding more honey if you like.
LInk:
https://blog.mountainroseherbs.com/fire-cider
MRH also has a paperback book entitled:Fire Cider! by Rosemary Gladstar, the woman who created Fire Cider, and began MRH. It is a compilation of many different and more specific Fire Cider recipes like this one: Cold Brew, based on the Celtic version of Fire cider, Thieves Fire Cider or Bloody Mary Fire Cider! I bought it a few weeks ago, AFTER I’d already made mine for the year!
I am one of the biggest fans of natural remedies, so I love this idea. I’ve never heard of ‘fire water’ but I am happy to add it to my arsenal to combat colds and flus. Thanks for sharing this!
Thanks, Jelica!
How long do you do this? A day? A week? Thanks!!
According to Rachel Weaver, she says to take a tablespoon every 15-20 minutes until symptoms are gone and you’re feeling better. As with most natural treatments, the earlier you start taking it the more successful it is. If possible, start taking it just as soon as you feel like you’re coming down with something.
One of my older daughters uses it daily as a preventive measure, and it seems to work for her. She just takes a tablespoon around every meal. Then, if she feels like she’s coming down with a cold or flu, she increases the frequency until the symptoms are gone (along with using bone broth, Vitamin C, echinacea, elderberry syrup, garlic, etc.). Hope that helps!