Fire Cider Tonic for What Ails You

The name Chicago comes from shikaakwa, a word for "wild onion" used by the indigenous Miami and Illinois peoples. The French explorer and fur trader Robert de LaSalle is believed to have been the first to refer to the site where Chicago now stands as Checagou. In 1688, French explorer Henri Joutel described in his diary a place called Chicagou, which was so named "because of the quantity of garlic which grows in the forests in this region.” You can learn more about the earliest known days of Chicago here.

On that note, and because winter ain't over yet, here is a recipe for fire cider, a traditional folk drink and herbal remedy that covers all the bases by using both onions and garlic. In fact, fire cider is packed with ingredients that are known for their antiseptic, antiviral, decongestant, and digestive properties—perfect to help you get through another Chicago winter. Some herbalists recommend fire cider to prevent colds, flu, and other seasonal maladies. It can be drunk straight by the spoonful, added to juice or tea, used as a gargle, or mixed with honey to make a cough syrup. The folks behind The Old Farmer’s Almanac also recommend using it as a salad dressing, marinade, or topping for vegetables. It can also be added to soup or chili or mixed in cocktails. I personally think it tastes good in a Bloody Mary; see my recipe for what I call a “Fiery Mary” at the end of this post.

I first tried making fire cider last month when I had a persistent cough I couldn't seem to shake. I felt like I needed to give that cough "a good, swift kick in the hind end," as my Dad used to say. This tonic seemed to help. The cough did go away. And even if it was just a result of the placebo effect, I don't know about you but I feel like I could use all the help I can get these days. 

Fire Cider

*This recipe has been adapted from recipes that originally appeared on www.almanac.com and in The Witch’s Feast: A Kitchen Grimoire.

Ingredients:

4 c. apple cider vinegar

1/3 c. grated horseradish and/or ginger

1/4 c. peeled and diced turmeric (or 2 tbsp. dried)

6 minced garlic cloves

1/2 c. peeled and diced onino

1 hot pepper, split in half (or more if you want to add more kick)

1 sliced lemon

2 tbsp. chopped fresh rosemary (or 1 tsp. dried)

2 tbsp. chopped thyme (or 1 tsp. dried)

1/2 c. chopped parsley

1 cinnamon stick (or 1 tsp. dried cinnamon)

2-3 whole cloves (or 1/2 tsp. dried)

1 tsp. black pepper

1/4 c. honey

Instructions:

You can either mix the ingredients together in a jar and let it sit for a couple of weeks or you can simmer the ingredients in a saucepan and then let the mixture infuse for a bit. I’ve tried both methods and didn’t notice a significant difference in taste between the two batches, so you can “choose your own adventure,” so to speak.

Method 1:

Combine all the ingredients except for the honey together in a jar. Seal the cap tightly. If using a metal lid, screw the lid on over a piece of parchment paper to keep the metal from corroding. (This is how you know it’s powerful stuff.) Shake well.

Let the jar sit for about 2 weeks. Shake once every day. Be prepared to answer questions from the people you live with about what the heck is in that jar. Wonder whether they are impressed with your ingenuity or questioning your sanity. 

After about 2 weeks have passed, strain out all the solids from the mixture and then add the honey. Keep the jar refrigerated. It should stay good for about a year. And remember that spring will come—just not yet.

Method 2:

Combine all ingredients in a saucepan. Bring to a simmer over medium heat and simmer for 2 minutes. Be forewarned that this will make your kitchen smell funky for a little while. Be prepared to answer questions from the people you live with about the heck you're boiling. Wonder whether they are impressed with your ingenuity or questioning your sanity. Remove the pot from heat and let the mixture infuse for about 15 minutes. Pour the mixture into a jar and seal. Refrigerate after opening. It should stay good for about a year. And remember that spring will come—just not yet.

Bonus Recipe: Fiery Mary Cocktail

Ingredients:

5.5 fl. oz. vegetable juice (like V8)

Splash of lemon juice

Dash of celery salt

Spoonful of fire cider

Shot of vodka (optional)

Instructions:

Mix ingredients in a glass. Add vodka if you are so inclined. Serve over ice or with a celery stick or parsley sprig as a garnish.  And remember, spring will come—just not yet.

Sources:

The Witch's Feast: A Kitchen Grimoire, by Melissa Jayne Madara (Watkins Media Limited, 2021). Available on Amazon.

"Make Apple Cider Vinegar Tonic for Health" by Margaret Boyles, Almanac.com, Dec. 20, 2021. www.almanac.com/how-make-fire-cider

Wikipedia's entry on Chicago, https://en.wikipedia.org/wiki/Chicago

Wikipedia's entry on Rene-Robert Cavelier, Sieur de La Salle, https://en.wikipedia.org/wiki/Ren%C3%A9-Robert_Cavelier,_Sieur_de_La_Salle

Wikipedia's entry on Henri Joutel, https://en.wikipedia.org/wiki/Henri_Joutel