09/09/2026
Fire cider season is officially here—and this year’s batch looks, well… fire. 🔥😉
If you’re new here, we make a big batch of fire cider once or twice a year for our local community, just in time for the colder months.
These jars are packed with lemons, oranges, lots of garlic, white and purple onions, fresh ginger, turmeric, peppercorns, jalapeños, serranos, Anaheims, habaneros and whole locally grown cayenne peppers.
We also added rosemary, thyme, oregano, sage, lemon balm and a little mullein to every jar—all grown by us, right here in our own garden—plus a cinnamon stick and apple cider vinegar with the mother.
Everybody makes fire cider differently. This is just how I make mine.
We couldn’t find horseradish root this year, so we increased the garlic and hot peppers to bring some extra bite. It doesn’t replace the horseradish itself—just some of the bite we’re missing.
Now the jars need about five weeks to sit and do their thing. You can pick yours up now and be its mama, which just means shaking it every couple of days, or we’re happy to babysit it until it’s ready.
Don’t want to wait? Plot twist: we have a couple from last year that were never picked up and are ready now.
We sell them with everything still inside. You’ll strain yours at home for your first round, then refill the jar with more apple cider vinegar with the mother and let it go again. You’ll get a couple of rounds from one jar—I usually refill mine more than once.
Pints are $30. Quarts are $50.
We’ve made as much as we can make, so comment your name and whether you want a pint or quart. I’ll literally put your name on your jar.
Pickup is available from our porch in Perry or behind the counter at Miscellaneous Marketplace in Brigham City.
We make the mess so you don’t have to. Happy fire cider season! 🔥
