Super Tonic

This is a post from another year, but a good reminder to have this tonic on hand to keep you well!!!

I make a “Super Tonic” that we use all year. It tastes good and is very versatile. You can take it by the spoonful, although it is a bit strong. If you think you are getting sick, you can take some or put it in tea. I use it to cook with all the time. I have heard some people take some every day all year just to keep junk away. I just make a large batch of it this weekend. I thought I would share it with you.

There are 5 ingredients in a base of raw apple cider vinegar. It is very easy to make as well. The five ingredients are onions, garlic, ginger root, horseradish root and cayenne peppers. You take equal parts of each of the 5 items. This year, I had friends give me some yellow cayenne. I had some red that I grew and had dried, so I used both.  

I chop up the horseradish and ginger into chunks. You can leave the garlic cloves whole and even leave the skins on, because they will be strained off. I put the cayenne in whole and chop the onion into bigger chunks. Because I was making such a large batch, I had to do it in parts. I would take an equal part of the 5 ingredients and put them in my blender. Then add apple cider vinegar to barely cover them. Blend until pretty fine.

Then I put the puree into jars (I did 1.5 gallons worth). You let the jars sit for at least 2 weeks. You don’t want them exposed to the light. I put mine in a dark corner of my pantry and I put a dark towel over them.

Then you strain off the liquid and keep it in a jar. I put some in a smaller jar that I keep in my kitchen. I use it all the time. This stuff is great in beans, when you are browning hamburger, salad dressings and other things. You can take the strained roots and puree and put it into your compost.

I know several families that use this and they all swear by it.


Super Tonic — 14 Comments

  1. Marci,

    I am making a batch of this up and was wondering how much to add when I am cooking?
    I love your blog and have been a reader for years although I don't comment much I do want you to know that.

    • I strain out the solids. I keep the liquid in a jar in a dark cabinet. I pour about 1/2 pint in a jar in my kitchen. I take it by the spoonful, put it in salad dressing, cook with it!!

  2. Thanks for posting this and reminding me to try it! I saw this last year but didn’t make it but am determined to get it made this year real soon!

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  4. I see that this is an older post, but I just had to chime in with my $.05 (inflation!)
    Mountain Rose Herbs has a blog, and if you go there and type in FireCider, you’ll get this wonderful recipe that is a GREAT immune help. I make it every year, and I’ve not been sick at all for the two years I’ve made it. It is a bit spendy because it has so many wonderful ingredients, all of the ones listed here, plus turmeric, and many others. you can make it more palatable by adding more honey. I LOVE it, and bought several shot glasses from Goodwill (Local thrift store) just to take it every morning.
    MRH also is a great source for organic herbs and all kinds of stuff…I’m not affiliated with them, just that they are local for me, and wonderful people as I visit regularly!
    OK, here it is, so you don’t have to go to MRH ( I also add it to salads as a dressing, and often put it on rice, beans or pasta…)

    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
    organic apple cider vinegar
    raw local honey to taste
    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 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
    Mmm…mmm…how I love this hot and sweet, zesty, vinegary recipe!
    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. 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

    • Wow you wrote a blog post, not a comment. 😀 I am glad you found something that works for you. 🙂 I am an affiliate with Mountain Rose Herbs, so I am familiar with them. We have been making our “GACK” for years and love it.

      Mountain Rose Herbs. A herbs, health and harmony c

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  6. Great description on how to make this! I’ll just toss in the idea that you COULD skip the straining step if you WANT to. I have friends who do, so last year we left some as “relish”. We like it better that way. It sure can smell strong, but tastes amazing with so many things, especially when you’re coming down with a cold or something. We did store ours in the fridge after the 2-week cupboard part (but our friends have keep it in their pantry every year and it keeps well for them too), then you just have to make sure you serve it with a clean utensil and keep everything submerged. I suppose that shelf-stability is MORE guaranteed if it is strained, but wanted to share our experience.
    Thanks again for your blog post!

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