The recipe I used for my tonic is noted below at the end of this post...
I recently made several batches of “Fire Tonic” (1 “gigantic batch” to be exact; it yielded 2+ gallons when all was said and done). I’ve seen it by other names such as “Fire Cider”, “Cider Tonic”, and “Master Tonic”.
From what I can tell, the general concept of the tonic is based on an ancient folk remedy for which there are many variations of what’s included. My recipe included pretty much everything that I came across as being a tonic ingredient.
The tonic is and has historically been used as an anti-inflammatory, digestion stimulating, natural health process boosting remedy (based on the purported / beneficial properties of the included ingredients).
I take about 1 tablespoon of my tonic as close to daily as I can remember to take it. I give it to my protesting husband about once per week (he won’t tolerate more than that!). From what I read, it can be taken in greater doses (ex: 1 tablespoon 2-3 times per day) if one feels an illness coming on or during the throws of a cold, etc.
I won’t lie and say that the tonic tastes good. My husband actually requires a couple swigs of water as a chaser. But, I believe in the health benefits of the individual ingredients and therefore, I am committed to taking my daily regiment regardless of taste.
Recipe:
I used the following ingredients in roughly equal proportions (no need to be exact for purposes of this recipe).
I finely chopped each of the rough-cut ingredients in the food processor so as to maximize the absorption of them into the vinegar. One could just roughly cut the ingredients and leave it at that (and not use the food processor).
The chopped ingredients are put into a glass jar (I used six ½ gallon jars; you can adjust your jar size to the quantity of ingredients utilized; you generally want to fill whatever jar you use 2/3 to ¾ of the way full with your chopped ingredients.
• Raw garlic cloves (you can even leave the skins on)
• Raw ginger root (no need to peel unless you’d rather peel)
• Raw horseradish root (no need to peel)
• Raw jalapeno peppers (seeds and all)
• Cinnamon sticks
• Raw turmeric root
• Whole washed lemons (I took the seeds out)
• Raw onions (you can even leave the skins on if you like)
• Herbs (I used Rosemary and Thyme; I used dried herbs but would have used fresh herbs from my garden if I had made this in the summer; I also used a lesser quantity of herbs than the rest of the other ingredients)
• Raw honey (no chopping required on this one)
Once the jar is filled 2/3 to ¾ full with the chopped ingredients above, fill the jar to the top with raw apple cider vinegar.
Cover the jar with its lid and gently shake the jar. Store the jar at room temperature and out of direct sun for 4-8 weeks gently shaking / turning the jar every day (more than once per day if you like; if you forget a day, not a big deal). Then strain out the solids and you have your tonic which can be stored indefinitely at room temperature.
I’ve even heard where people save the solids, dry them out (in the lowest oven setting possible or in a food dehydrator), grind them, and then use them as a seasoning in cooking (I didn’t do this because of time considerations; but, if and when I do, I will only use them in robust dishes such as chili, curries, etc.).
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