Easy Herbal Remedies
Easy Herbal Remedies is a easy American recipe that serves 8. 20 calories per serving. Recipe by Mtn Grandma on YouTube.
Prep: 30 min | Cook: PT0M | Total: 40 min
Cost: $56.69 total, $7.09 per serving
Ingredients
- 1 quart Apple Cider Vinegar (unfiltered, raw)
- 0.5 cup Horseradish Root (peeled and grated)
- 0.5 cup Fresh Ginger (peeled and chopped)
- 0.5 cup Onion (chopped; one medium onion)
- 0.5 cup Garlic (peeled and finely chopped; about 5‑6 cloves)
- 3 tablespoon Cayenne Pepper (powdered; can substitute 1/4 cup fresh chopped cayenne or dried flakes)
- 2 cup Raw Honey (unpasteurized, preferably local)
- 1 bulb Garlic (for fermentation) (about 10 cloves, peeled and roughly chopped)
- 1 medium Onion (for cough syrup) (chopped)
Instructions
Prepare Fire Cider Ingredients
Peel and grate the horseradish root, peel and chop the ginger, chop the onion, and finely chop the garlic.
Time: PT10M
Blend Fire Cider
Add the grated horseradish, chopped ginger, onion, garlic, cayenne pepper, and apple cider vinegar to the blender. Blend on high until smooth.
Time: PT5M
Store Fire Cider
Pour the blended mixture into a clean glass jar, seal loosely (or use a fermentation lid), and refrigerate.
Time: PT2M
Temperature: 4°C
Prepare Fermented Garlic Honey
Peel and roughly chop the garlic cloves, place them in a clean jar about half full, then pour raw honey over the garlic until the cloves are completely submerged.
Time: PT5M
Ferment Garlic Honey
Close the jar with a lid that allows gas to escape (e.g., a fermentation airlock or loosely fitted lid). Store the jar at room temperature, opening daily to “burp” for the first week, then move to the refrigerator after 2‑3 weeks.
Time: PT2M
Temperature: 20-25°C
Prepare Onion Honey Cough Syrup
Chop the onion and place it in a clean jar about half to three‑quarters full. Cover the onion completely with raw honey, stirring to ensure all pieces are submerged.
Time: PT5M
Store Onion Honey Syrup
Seal the jar tightly and refrigerate. Use a teaspoonful up to five times daily as needed for cough relief.
Time: PT2M
Temperature: 4°C
Nutrition Facts
- Calories
- 20
- Protein
- 0 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free, Raw (honey is not heated)
Allergens: Honey
Ingredient Substitutions
- Instead of Horseradish Root: prepared horseradish (1 tbsp)
- Instead of Fresh Ginger: ground ginger (1 tsp)
- Instead of Onion: shallots (0.5 cup)
- Instead of Garlic: garlic powder (1 tbsp)
- Instead of Cayenne Pepper: fresh cayenne pepper (1/4 cup)
- Instead of Raw Honey: Manuka honey (same amount)
- Instead of Onion (for cough syrup): shallot (1 medium)
Equipment Needed
- Blender
- Chef's Knife
- Cutting Board
- Measuring Cups
- Glass Jar with Lid (1‑quart)
- Spoon or Spatula
- Funnel (optional)
Critical Steps — Do Not Skip
- Blending fire cider until fully combined
- Ensuring garlic is completely submerged in honey to prevent spoilage
- Allowing gas release during the first 24 hours of fire cider fermentation
Chef Tips from the Video
- For extra heat, add a pinch of fresh grated ginger to the fire cider before sealing.
- Use a small piece of cheesecloth under the jar lid for the fire cider to allow gas escape while keeping insects out.
- If you prefer a milder garlic honey, use half the amount of garlic.
Troubleshooting
Fire cider smells overly sharp or unpleasant.
Let it sit for another week; the flavors mellow with time. Ensure the lid is not sealed tightly during the first 24 hours.
Mold appears on top of fermented garlic honey.
Discard the batch. Make sure garlic is fully submerged and the jar is clean. Use a new batch with a fresh lid.
Onion honey syrup separates or becomes watery.
Stir well before each use; if separation is extreme, add a little more honey to rebalance.
Storage
Refrigerator: Fire cider: up to 3 months; Onion honey syrup: up to 6 months; Fermented garlic honey: keep refrigerated after initial fermentation (2‑3 weeks).
Freezer: Not recommended for these liquid syrups.
Room temperature: Fermented garlic honey can sit at room temperature for the first 2‑3 weeks during fermentation.
Make-Ahead Tips
- Fire cider improves in flavor after 1‑2 weeks; shake before each use.
- Fermented garlic honey can be stored for up to 6 months after fermentation.
- Onion honey syrup is ready immediately but tastes better after 24 hours.
Frequently Asked Questions
What is the cultural significance and history of fire cider in American folk medicine?
Fire cider originates from Appalachian and New England herbal traditions where vinegar‑based tonics were used to boost immunity and circulation during cold months. It combines “trinity herbs” (garlic, onion, ginger) with cayenne and horseradish for a warming, circulatory‑enhancing elixir.
What are the traditional regional variations of fire cider in the United States?
Some regions add turmeric, black pepper, or fresh lemon juice, while others use different ratios of vinegar to honey. In the Pacific Northwest, maple syrup may replace part of the vinegar for a sweeter profile.
How is fermented garlic honey traditionally served in herbal medicine practices?
Fermented garlic honey is taken by the spoonful as a daily immune tonic or added to tea for throat soothing. Historically, it was also used topically on minor cuts because of its antibacterial properties.
What occasions or celebrations is onion honey cough syrup traditionally associated with in American folk remedies?
Onion honey cough syrup is a classic winter remedy, often prepared in families before the flu season. It’s also shared during holiday gatherings as a natural alternative to over‑the‑counter cough medicines.
What makes fire cider special or unique in American herbal cuisine?
Fire cider combines potent circulatory herbs with acidic vinegar, creating a synergistic blend that both stimulates the immune system and improves digestion. Its sharp, spicy flavor distinguishes it from milder vinegar tonics.
What are the most common mistakes to avoid when making fire cider at home?
Common errors include sealing the jar too tightly during the first 24 hours, which can cause pressure buildup, and not blending the ingredients long enough, resulting in uneven flavor. Also, using pasteurized honey can reduce fermentation activity.
Why does this fire cider recipe use apple cider vinegar instead of other vinegars?
Apple cider vinegar provides a mild acidity and contains beneficial probiotics that complement the herbal ingredients, whereas stronger vinegars like white or balsamic can overpower the delicate herb flavors.
Can I make the fermented garlic honey ahead of time and how should I store it?
Yes, prepare it a few weeks in advance. Keep the jar at room temperature for the first 2‑3 weeks, burping daily, then refrigerate. It will stay safe and flavorful for up to six months when refrigerated.
What texture and appearance should I look for when the fire cider is ready?
The fire cider should be a homogenous amber liquid with fine particles of herbs suspended. It may appear slightly cloudy from the blended ingredients, which is normal.
How do I know when the onion honey cough syrup is done and safe to use?
The syrup is ready immediately after the onion is fully covered with honey. It should be thick, glossy, and free of mold. Store it in the fridge; if you notice any off‑smell or mold, discard.
What does the YouTube channel Mtn Grandma specialize in?
The YouTube channel Mtn Grandma focuses on homestead living, natural health, and food‑as‑medicine recipes, sharing practical, budget‑friendly herbal remedies and traditional cooking techniques.
How does the YouTube channel Mtn Grandma's approach to herbal home remedies differ from other health‑focused channels?
Mtn Grandma blends Appalachian folk wisdom with modern budgeting tips, emphasizing whole‑food ingredients you likely already have at home, whereas many other channels rely on specialty products or complex lab‑tested supplements.
Last updated: August 30, 2026
