Natural Remedies: Master Tonic Recipe

by Chrystal Johnson on April 5, 2012

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Have you heard of the Master Tonic? I started reading about it a few months ago, and was amazed at how powerful it appears to be.

Master Tonic is a natural remedy for any number of infections – it can cure far more than just the common cold. It’s naturally antiviral, anti-bacterial, anti-fungal and anti-parasitic. I’ve often seen it referred to as a modern day plague tonic that can cure the most chronic conditions, stubborn diseases and antibiotic-resistant infections.

The reason the Master Tonic is so powerful is because all of the ingredients are fresh, and are designed to stimulate blood circulation to help introduce the detoxifying ingredients into your bloodstream.

About the Ingredients

Garlic is a broad-spectrum antibiotic that destroys gram-positive and gram-negative bacteria. While manmade antibiotics kill the good bacteria your body needs, garlic only kills the bad bacteria – it even increases your healthy bacteria. Garlic is also a powerful anti-viral (to target colds, the flu and upper respiratory infections) and anti-fungal.

Onions have potent diuretic, antibiotic and anti-inflammatory properties. Studies have shown onions to be an effective expectorant, making them useful for infections like the common cold, flu and persistent coughs. Onions are also rich in quercetin, which has been shown to help prevent heart disease by stopping cholesterol from attaching to arterial walls and blood platelets from sticking together and forming clots.

Horseradish is naturally antibacterial and anti-parasitic, and it stimulates your immune system. It has warming properties and acts as an expectorant, so it’s a potent herb for your sinuses and lungs. It helps open up your sinus passages and increases circulation there, which is where the common cold and influenza commonly begins.

Ginger is also naturally antimicrobial and boosts your immune system. It can help with chills, colds and fever. Most moms remember from pregnancy that it’s great for upset tummies too.

Hot Peppers can also help boost your immune system, act as a natural decongestant and have warming properties, which makes them a natural pain-reliever.

Organic raw unfiltered apple cider vinegar has so many amazing properties to it. It’s a natural antiseptic and antifungal, great for digestion, detoxifying and so much more.

Master Tonic Recipe

Tools and Equipment

  • Gloves
  • Cheese grater
  • Cutting board
  • Chef knife
  • Large bowl
  • Large glass jars with lids
  • Cheesecloth and colander
  • Plate (that will fit in your strainer)
  • Funnel
  • Amber bottles


All ingredients must be fresh, and should preferably be organic

  • 1 part fresh chopped organic garlic
  • 1 part fresh chopped organic white onion
  • 1 part fresh grated ginger root
  • 1 part fresh grated horseradish root
  • 1 part fresh chopped hot peppers (cayenne, habanero, serrano, jalapeño, etc.)
  • Organic raw unfiltered apple cider vinegar (1 gallon recommended)


  1. Prepare all of your ingredients (chop, grate, etc.).
  2. Fill a glass jar about ¾ full with equal parts of the chopped and grated ingredients. You can use big gallon glass jars or smaller quart-sized mason jars like I used.
  3. Fill your jar(s) to the top with your raw apple cider vinegar. Make sure the ingredients are completely covered by the apple cider vinegar.
  4. Close the jar(s) and shake vigorously to mix everything together.
  5. Store the jar(s) in a dark place and be sure to shake them once a day for at least 2 weeks. Mine sat in the cabinet for about 2 months. (You can also place them in a paper bag on your counter.)
  6. Place a colander over a bowl and line the colander with cheesecloth.
  7. Place the mixture in the colander and use a plate to press the moisture out of the mixture into the bowl.
  8. You can wrap the cheesecloth around the remaining mixture to squeeze the rest of the moisture out of it.
  9. Pour the liquid through a funnel into amber bottles (I used 8 oz bottles, but you can use any size you like). I put a secondary filter in the funnel to make sure I didn’t miss any chunks.  I ended up with enough master tonic for 18, 8-oz bottles!

Using the Tonic

First, I’m going to warn you – The Master Tonic isn’t for the faint of heart. It’s spicy and it’s potent. You’ll probably feel a sense of shock when it hits your mouth, but the health benefits are worth it.

For daily immune boosting, drink 1-2 ounces, two or more times each day. Just put it in your mouth, swish around, gargle and swallow. Don’t dilute it with water or the effect won’t be as powerful.

If you’re fighting an infection, take the tonic 5-6 times per day. It can be used during pregnancy and it’s safe for children (use smaller doses) since food is completely non-toxic.

You can make a huge batch each time since it doesn’t need refrigeration and it will indefinitely without any special storage conditions.


Disclaimer: The information included in this post is intended for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. None of the opinions expressed here are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider to determine the appropriateness of the information for your own situation or if you have any questions regarding a medical condition or treatment plan. 

About Chrystal Johnson

Chrystal, publisher of Happy Mothering, is a mother of two sweet girls who believes in living a simple, natural lifestyle. A former marketing manager, Chrystal spends her time researching green and eco-friendly alternatives to improve her family's life. She enjoys sharing those discoveries with anyone who's willing to listen.

{ 157 comments… read them below or add one }

1 Dayna April 5, 2012 at 7:20 am

About how much of each ingredients did you use to make your large batch. I know it calls for equal parts of each ingredient but I’m just curious as to how much so I can purchase the ingredients.


2 Chrystal April 5, 2012 at 9:50 am

I think I had about 2 big pieces of horesradish root, 3 big pieces of ginger, maybe 3 onions and a couple pounds of serrano and jalepeno peppers since that’s all the store had. I bought a big bag of the pre-peeled garlic and put that in the food processor instead of doing that by hand – I almost forgot about that! (I saw it as a tip in a forum somewhere)


3 SANDRA DI MEGLIO August 29, 2014 at 6:03 pm

How can you say it is equal parts if u used 2 big pieces, 3 big pieces, and so forth…this is kinda confusing to me…but it sounds great..


4 Chrystal Johnson August 29, 2014 at 6:55 pm

A big piece of horseradish is larger than a big piece of ginger. You can weigh everything at the store if that helps you.


5 Ron March 31, 2014 at 12:42 pm

1 LB of each fills a gallon jar. Initially 1.5 quarts of vinegar, I top mine off for a month for full cure and end up using 2 quarts total.


6 Kelley @Kelley's Passion for Nutrition
Twitter: kelleynutrition
April 5, 2012 at 10:03 am

Thank you! I am going to try this! I am sharing!


7 Chrystal April 5, 2012 at 1:39 pm

You’re welcome – I’m looking forward to hearing how it turns out!


8 Brittney Minor
Twitter: brittleby
April 5, 2012 at 10:10 am

I wish you were selling it! I need to make this! My husband drink Apple Cider Vinegar every morning because of all the benefits! Thanks for sharing!


9 Chrystal April 5, 2012 at 1:40 pm

I’m not sure it would be legal for me to sell it (without the right licensing) or I would! If your husband already drinks ACV every morning, you should totally make this for him!


10 Charlotte Bayne October 3, 2013 at 1:03 pm

Chrystal , the veggies that you drain off. . . you do it in a clean manner is there a way to use this in a soup or even to make chow chow ? where there is no waste .


11 Chrystal Johnson October 3, 2013 at 5:39 pm

I have heard of people cooking with it afterwards (the blend is spicy, so you’ll have to have an affinity for spicy foods), but you can also compost it so you don’t waste.


12 Carrie McDaneld November 24, 2013 at 9:52 am

Chrystal, I’m going to try your recipe. I imagine the left overs could be vacuum packed in small quantities and then frozen. :-)

13 Kelsie Harris April 5, 2012 at 1:30 pm

Interesting! I know all of these ingredients are very beneficial to your health, but I have a hard enough time stomaching apple cider vinegar on its own. I’m trying to imagine how this would taste and I don’t think I could deal with it!
Kelsie Harris recently posted..What Happened to Family Television?


14 Chrystal April 5, 2012 at 1:42 pm

I like drinking ACV mixed with a little water and honey. It’s great for digestion. This is definitely MUCH stronger than that and takes quite a while to get used to the taste. But I like knowing I have a powerful natural remedy on hand in case we need it!


15 Tajuddin Shabazz October 4, 2012 at 11:17 am

Each morning,I drink 8oz of water(room temperature),2 tbsp of ACV,and organic maple syrup(2 your taste) Wakes Ur brain up & good 4 energy & digestion Peace….


16 Patricia Stump October 22, 2012 at 5:45 am

Where can you find bottles that size?


17 Chrystal October 22, 2012 at 11:36 am

You can purchase them from Mountain Rose Herbs.


18 Susan Goins November 6, 2012 at 7:04 am

Thank you for the reciepe of this “Super Tonic”. My grand mother used to give me this when I got sick. For me, if I had the flu, I would take some of this stuff mixed with a little honey and within an hour, I remember feeling better. This stuff is amazing, I will be making this. I hate grandma didn’t have this receipe. She paid like $50.00 for 2 oz. bottle with a dropper. Again, Thank you so much!!! I will be sharing with friends and family.


19 Chrystal Johnson November 18, 2012 at 1:08 pm

$50 for a 2-oz bottle! Wow!


20 Lisa July 11, 2014 at 11:00 am

Awww, I wish she would have had the recipe too. That’s a lot of money! I am going to make this also.


21 Sabrina November 6, 2012 at 6:44 pm

I made this but a piece of onion turned green in the jar, is that ok?


22 Chrystal Johnson November 6, 2012 at 10:36 pm

Green, like mold? Or just discolored from the other ingredients? Did you use Organic, Raw Apple Cider Vinegar?


23 Linda January 21, 2013 at 12:11 am

I made a batch of this about 10 days ago, ended up with about 5 quart jars of the stuff, and TWO of the jars, the garlic in the bottom of the jars has turned a blueish-green color….I haven’t opened them yet, but am concerned!!!

I used Bragg’s organic raw apple cider vinegar, clear to the top, even topping it off after the first shake, but don’t like seeing that color change…the other 3 jars do not seem to be doing this. I’ll be ready to strain it in a few days, should I just dump the discolored stuff into my compost bin???


24 Chrystal Johnson January 21, 2013 at 8:50 am

Does it look like mold? I haven’t had any problems like that before. Maybe wait until it’s done, then strain it and inspect the garlic?


25 bobbi-jo February 1, 2013 at 3:27 pm

I know that garlic will turn blueish green when it reacts to certain chemicals. I have had it happen when I have made pickled beans. It is still safe to eat just looks funky. I’m not sure if this is the same thing or not but maybe?


26 Chrystal Johnson July 24, 2013 at 2:59 pm

I actually recently read that, if picked too soon, the garlic will turn that color when exposed to vinegar. Could that be what happened?

27 Marie December 5, 2013 at 4:10 pm

Garlic will turn blue when fermented. Considering the ingredients in this mixture…you’re fermenting the garlic. Completely normal :-)

28 BGenie September 18, 2013 at 10:27 pm

Garlic will do that if it is about to sprout, onion might also. You need to cut each clove in half and make sure there is no green or yellow sprout starting inside. It’s not harmful, but it does change the taste when storing/preserving. I won’t use the green center (sprout) of either garlic or onion in my cooking/canning.


29 James@Survival Gear Guru
Twitter: SurvivalistGear
November 8, 2012 at 7:03 pm

I have a tonic that I take once or twice a day that has some of the same ingredients. I start with 12 ounces of V8 and add: 1½ tsp of turmeric, ½ tsp cayenne, ¼ tsp black ground pepper, ¼ tsp garlic powder, ¼ tsp ground cumin, 1 Tbs organic apple cider vinegar (Braggs), and 1 tsp of extra vrigin Olive Oil. It is good for speeding up the metabolism, reducing blood pressure levels, and strengthening the immune system.
James@Survival Gear Guru recently posted..The Woodsman’s Pal — Indispensable Survival Tool


30 Jon November 29, 2012 at 10:52 am

I love finding alternatives like this but I have a question. You say that you shouldn’t dilute it because the effect will not be as powerful. I am wondering what about diluting it would make it less powerful*

* I am assuming that by powerful you mean how effective it is as a remedy.



31 Chrystal Johnson November 29, 2012 at 2:33 pm

It is recommended you take it at full strength to get the full effect of the ingredients.


32 Gabe January 14, 2013 at 12:26 pm

I like to take it full strength especially if i am getting a sore throat so that it coats my mouth throat and stays there to do good.


33 Sandi Knode March 10, 2014 at 2:02 am

My thoughts are that it would still be powerful nutritionally to boost your immune system. It would seem you would have to take a little more to get the same results. But, that when being used to rid your body of fungus and parasites, perhaps the stronger content of the product could make a difference. Since you don’t want to just make a dent in those or weaken them, but to completely knock them out! It would be like if you were using a pesticide spray in your home and you diluted it. It would then be less affective, since what you want to do is kill all the pests, not just some of them or just make them feel sick.


34 Jen December 3, 2012 at 11:22 am

I made this without wearing gloves last year. It was not fun. Those peppers are powerful.


35 Jason Warren December 4, 2012 at 7:37 am

Don’t forget to rinse your mouth out with plain water afterwards, I hear vinegar can strip the enamel off your teeth.


36 Carole December 20, 2012 at 11:00 am

This is new to me. thanks for sharing it on Food on Friday.
Carole recently posted..Food on Friday – Onions


37 Brad December 23, 2012 at 5:57 am

Does this tonic have any health benfits for type 2 diabetes?


38 Chrystal Johnson December 24, 2012 at 9:48 pm

That’s a good question, but I don’t have a solid answer for you. I don’t know your particular situation with diabetes, so I can’t make a recommendation. However, it’s good for keeping your immune system strong, and that’s good for anyone! I also found this thread that I think may be of interest to you:


39 Jenny January 8, 2013 at 9:47 am

I’m going to make this soon, you said that it’s safe for little ones. How do you suggest giving it to them? Do you dilute it, or have them chase it with something?



40 Chrystal Johnson January 8, 2013 at 10:39 am

I have not found a good way to get my kids to drink it. I tried giving it to my youngest last time she was sick and she was furious at me for at least an hour afterwards. I would definitely give them something to chase it with. I would probably only start with a teaspoon for a kid – but you may not be able to get them to take it a second time. Good luck and let me know how it goes!


41 Susan Goins September 24, 2013 at 6:48 am

Good idea. Grandma always gave us a teaspoon of honey and a glass of juice to drink behind it.


42 kaya January 9, 2013 at 1:25 pm

this sounds great!!! i do have a silly question tho, well, it is not that silly, but can you cook with the discarded ingredients? : )


43 Chrystal Johnson January 9, 2013 at 7:11 pm

I’m not sure. The apple cider vinegar really sucks most of the nutrients out of the ingredients. If you give it a try, let me know how it goes!


44 Linda January 9, 2013 at 7:06 pm

I wonder how the strained chunks would do in a bloody mary?


45 Chrystal Johnson January 9, 2013 at 7:10 pm

Not sure – I’m not a bloody mary drinker, but you could give it a try!


46 Glenda August 6, 2013 at 4:31 pm

oooh bet that would be really good.


47 Tricia September 12, 2014 at 5:13 pm

lol. I’d try it :)


48 Gloria Pruyne January 10, 2013 at 11:32 am

We kept the pulp and froze it. When we get a cold we put a little of the pulp in our soup or put a 1/2 teaspoon in 1/8th cup of water and gargle and then swallow it. It really helps.


49 Mark January 16, 2013 at 12:18 pm

I love this stuff. Using it for the flu today. I would take it regularly and it really helps.
One person that I know that greatly benefited from this is a chemical engineer who would travel the world and would come down with all kinds of nasty stuff from the food and such. He swears by it. If you take enough regularly I would recommend a multi-vitamin to offset the acidity levels. I am no doctor tho!

Awesome web-blog by the way!


50 Halina May 12, 2014 at 7:56 am

Love the recipie for the master tonic. Going to make it soon. If you are concerned with acidity, baking soda will do the trick, it is very alkalizing, 1 tsp in glass of water, we take it for indigestion too.


51 Kim Nguyen January 24, 2013 at 7:25 pm

Hi, I was wondering after I make the tonic does it require refrigeration?


52 Chrystal Johnson January 24, 2013 at 8:12 pm

Nope, you can keep it in a dark cabinet (don’t expose it to light).


53 jennifer January 29, 2013 at 9:52 am

did you use the seeds in the peppers?


54 Chrystal Johnson January 29, 2013 at 10:24 am

Yes, I did use the seeds.


55 Kim Nguyen February 2, 2013 at 9:47 pm

Someone pin this on Pinterest and it has really changed my life… It is a cure all.. I am giving this recipe to all my clients.. I know this lady that has fungus and pathogens (bacteria) in her spinal area and pathogens in her brain.. I have been doing a lot of research on natural cures.. This is a must for everyone… I need to ask u I made for my first batch 3 jars 2 of them turned green..r they bad? Do u think its because of the mason jar lids that have a little metal an rubber? Do u think the metal is affecting it? Or is the green normal? I did drink the one jar that I though was made correctly and it has been amazing.. I think this will help so many people.. I was going to ferment those ingredients but reading fermentation books have been taking forever to understand what to do..this fermentation natural tonic is so easy.. Making another batch, hope this one is not green.. I think it’s the metal.. I know that my fermentation books said that good bacteria doesn’t like metal so u have to use plastic or wooden spoons.. Thank you soo much for this great recipe for the master tonic.. I believe u get things and meet everyone for a reason and its not chance that I got this on pinterest..God bless u..


56 Chrystal Johnson February 17, 2013 at 4:53 pm

You do have to be careful using metal. However I have been reading that immature garlic often turns blue when introduced to acid (like the vinegar), but it’s perfectly safe to eat. Perhaps that’s what happened?


57 Susan Goins September 24, 2013 at 7:07 am

Kim, My grandma had to pay $50 for 2 oz.(Dr. Shultz Super Tonic) She took this every time she or anyonelse started feeling bad. Her small bottle came with a dropper. She gave me a bottle. I would give my flu sick employees a full dropper and withtin 30 mins. to an hour, they always felt better. It’s crazy stuff. I can’t tell you how thrilled I am to have this reciepe.


58 Paola February 20, 2013 at 9:52 am

I made this a few weeks ago and it’s super strong! I’m concerned about my esophagus though, this tonic is highly acidic. Dr Mercola actually recommends NOT taking acv straight because of this. He says it should always be diluted. Thoughts?


59 Chrystal Johnson February 20, 2013 at 10:58 am

I have been told not to dilute the master tonic, that it won’t be as effective. I have found at full strength, when I have a sore throat, it actually numbs the pain. We had a friend with a severe tooth infection and this is the only thing that took away that pain. You should only be taking small amounts in each dose and you need to swish it around in your mouth so it gets into your bloodstream faster. After you’ve taken it for a while, it doesn’t seem quite as bad.


60 Holly March 8, 2013 at 11:59 pm

Could you please list exact amounts of everything to go with that 1 gallon of cider?? Thanks soooo much! Also, any ideas on what to use the meat in after it has been strained??


61 Chrystal Johnson March 9, 2013 at 8:12 am

I had around a pound of jaelpenos, a big jug of pre-peeled garlic, 2 horseradish pieces, maybe 1/2 pound of ginger, 3 or 4 onions… It’s not important that everything is exact. Just chop it all up, mix it up and pour the ACV over it!

I have heard some people the meat in their soup or compost it.


62 SDK September 18, 2013 at 8:31 am

In other recipes I’ve read, when it lists “1 part” it means the measurement of each item would be the same. Therefore, once all the ingredients are chopped you’d use 1 cup garlic, 1 cup ginger, 1 cup jalapenos, etc. If you were making a tiny batch it would be 1 TBS garlic, 1 TBS ginger, 1 TBS jalapenos … a huge batch could be 1 lb garlic, 1 lb ginger, 1 lb jalapenos. Recipes using “1 part” are written that way to make them versatile and to also keep the proportions exact.


63 Sandra March 11, 2013 at 11:17 am

I ran out of the Raw AVC. I supplemented regular ACV. Will the effects be the same?


64 Chrystal Johnson March 11, 2013 at 12:51 pm

It will still have beneficial properties, but they won’t be as powerful as they would be with raw ACV.


65 Sid Aust March 13, 2013 at 8:01 am

I am wondering if anyone could tell me if the master tonic harms the good bacteria in your system as I had read somewhere it did. Anyone every heard of that…Made my first master tonic and turned out great….I


66 Chrystal Johnson March 13, 2013 at 8:26 pm

My understanding is that it isn’t supposed to kill the good bacteria, but I guess if you drink too much anything is possible.


67 BobWaling March 19, 2013 at 11:45 am

I was wondering if Coconut water vinegar(raw, unprocessed) would work?


68 Chrystal Johnson March 19, 2013 at 3:48 pm

I’ve never made it with anything other than ACV and I’ve never used Coconut Water Vinegar, so I’m not sure.


69 ramiro July 11, 2013 at 10:57 am

where can i buy one??? of them master tonic the best one for everything.?


70 Chrystal Johnson July 11, 2013 at 12:58 pm

I make my own :-)


71 deborah August 6, 2013 at 4:49 pm

Unfortunately, the vinegar in this tonic can damage the enamel of your teeth. I would recommend using a straw and NOT swishing it around your mouth.


72 Joey December 10, 2013 at 12:30 pm

Love this tonic……it chased away a case of bronchitis I felt coming on in about a day and a half. (Usually takes about 2 weeks to go away—viral)
I can’t handle it on my cheeks, so I don’t swish, but it doesn’t hurt my throat to gargle, and it has not bothered my esophagus, which has lots of problems of its own.

I find that eating a couple of salty crackers, chips, etc. immediately after using the tonic cuts way down on the “bite”.

I did save the veggies and froze them. Have used once in a meat marinade, but used too much…use very sparingly!


73 Gloria Trower August 6, 2013 at 8:15 pm

Seems like this should cure what ails you. I will give it a try. Question- What can you use the remaining pulp for? Can’t you eat it, or cook with it as a seasoning or a salsa of some sort? Or should it just be used as fertilizer for mulch bin?
Thanks for the info. xo


74 Chrystal Johnson August 6, 2013 at 9:04 pm

I have heard a lot of people cook with it (it’s very spicy, so it depends upon your taste buds). It can also just be tossed in with your compost.


75 Cindy October 31, 2013 at 7:58 am

I’m thinking you could run the remaining pulp through a juicer and use the pulp for chili’s, marinade’s and salsa is a great idea!


76 Jacqueline Erler August 7, 2013 at 8:58 pm

I have been using this tonic for about 6 months now although I add cinnamon sticks and turmeric as both are anti- inflamatories. I put some local raw honey in a glass and warm for a few seconds in microwave. Then add tonic and mix well and drink. The honey has antibiotic properties and makes tonic tastier. I haven’t been sick since I started using it.


77 Laurie November 27, 2013 at 3:48 pm

Jacqui, don`t microwave honey. Microwaves damage ALL foods. Just set your glass in a larger bowl with hot water to warm up.


78 Dan Moore August 11, 2013 at 5:45 pm

Jason had good point, sense your saliva should always be at 7.2 alkaline or higher, and cider vinegar is very acidic rinsing your mouth out would seem to be very important. The PH scale is “0″ to “14″. “7″ being neutral. So anything “7″ or above is considered alkaline and anything below “7″ is acidic. Keeping your PH inside your body alkaline you will be able to fight off most everything naturally. I’m going to make up a batch of this. It just makes sense.


79 Mariel September 18, 2013 at 5:47 am

My boyfriend has acid reflux. He’s interested in having me make this for whenever he has a cold, but I’m worried that it could hurt him. I know that cayenne is alkaline, not acidic, but I’m not sure about the other ones! I know it’s debatable whether or not acid reflux is caused by too little or too much stomach acid, but I want to be sure this would be comfortable for someone with a digestive problem to use?


80 Kayla October 23, 2013 at 6:24 am

I have had acid reflex in the past, but not anymore. I have never had this tonic before but I have taken raw apple cider vinegar and sometimes I am fine taking it and sometimes it does cause an upset stomach. I take it in warm water with honey and drink it like a shot fast. I chase it is a bit of bread, crackers and a full cup of water. You could have him try just the raw apple cider vinegar before yo make a batch to see if he can handle it or not. I have taken it every morning for weeks when I have not felt well and it helped.


81 bridget September 18, 2013 at 9:02 am

wonder if adding turmeric root or powder will boost this? gonna add turmeric root and maybe echinecea to mine :)


82 Chrystal Johnson September 18, 2013 at 9:33 am

Let me know how it turns out!


83 Char September 18, 2013 at 2:02 pm

Couldn’t you just put everything except the vinegar in a food processor to get the same effect as the chopping and grating, then mix with the vinegar?


84 Chrystal Johnson September 18, 2013 at 2:42 pm

I don’t see why not…


85 Madie September 20, 2013 at 6:39 pm

I made this tonight, but the only size jar I had was an odd shape so there is about 3-4 inches of empty space at the top before the lid- is this ok or does it need to be filled almost completely to the top?


86 Chrystal Johnson September 20, 2013 at 8:15 pm

It should be fine as long as you have enough apple cider vinegar to cover the ingredients. If you don’t, pick up another bottle and add it.


87 Erin September 26, 2013 at 9:57 pm

I made this tonic last winter and still have some in the fridge. Is it still good?


88 Chrystal Johnson September 27, 2013 at 8:11 am

Yes, it should be


89 Carlos October 6, 2013 at 1:20 am

I take hypertension and cholesterol-lowering meds. Any risk or side effects if i start on the tonic?


90 Chrystal Johnson October 6, 2013 at 8:20 am

I would talk to your doctor to be sure as I cannot provide you with medical advice.


91 Ruth October 16, 2013 at 12:40 pm

Can I take it if I’m nursing a 3-month-old baby? can it help my baby with reflux if I take it?


92 Chrystal Johnson October 16, 2013 at 2:14 pm

I’m not a medical professional, so I can’t make any recommendations there. I would talk to your healthcare provider if you’re unsure if it’s right for you.


93 Colleen October 19, 2013 at 5:48 am

Maybe I missed it but what is the shelf life?


94 Chrystal Johnson October 19, 2013 at 5:08 pm

Everything I have read is that it lasts “indefinitely.” The batch we’re using now is around 2 years old and it’s still great :-)


95 Laurie November 27, 2013 at 3:51 pm

This is soaked in vinegar, so it`s like `pickling` the foods in it. it should last indefinitely as long as it is not exposed to bacteria. And frankly, I`m not sure (myself) that the bacteria would stand a chance, anyway!


96 Amy November 3, 2013 at 8:04 pm

I freeze the veggies after draining and use a little bit in soups and stews too! Waste not want not! :) With only using the equivalent of a couple big spoonfuls you don’t really get the heat.


97 Canadian November 5, 2013 at 6:27 pm

Can coconut oil be added to this recipe? As, it also has wonderful benefits as well.


98 Chrystal Johnson November 5, 2013 at 6:47 pm

I don’t think coconut oil would work here.


99 Tania November 5, 2013 at 7:36 pm

I’m sick now… I can’t wait 2 weeks… help


100 aja hand November 6, 2013 at 5:14 pm

Do you have to wait 2weeks?


101 Chrystal Johnson November 6, 2013 at 5:40 pm

Yes, 2 weeks is the minimum. I let mine sit for 2 months last time.


102 Tasha November 10, 2013 at 6:54 am

What if I forget to shake them for a couple of days? I’ve had mine sitting for almost a month and sometimes I forget shake it for a day or 2. I hope I don’t need to throw them out?


103 Chrystal Johnson November 10, 2013 at 10:24 am

They should be fine if you’re only forgetting a day or two here and there :-)


104 dawn November 10, 2013 at 10:29 pm

It is stated that this is safe during pregnancy – Not sure if I’d take this during pregnancy – ginger can cause uterine contractions… Just a heads up. Can’t wait to make this!


105 Chrystal Johnson November 11, 2013 at 10:17 am

Interesting. I used ginger when pregnant for nausea.


106 Rhopie November 24, 2013 at 5:38 am

hi there
just a pity that I am allergic to onions – :(
Just wondered if it will have enough potency without the onion?


107 Laurie November 27, 2013 at 3:53 pm

Why not! This has the benefits of all the other ingredients, so if you cannot have onions, just have the rest. It may lose a little bit of power, but it`s better than using nothing.


108 Cynthia November 30, 2013 at 8:31 am

I can usually gauge how sick family members are by their willingness to take this -not their favorite remedy. I have been able to get my husband to take it when I add it to his salsa, the only complaint is too much garlic.
As soon as I feel like I am catching something I take this and get more rest than normal – has done the trick every time.


109 Jaimie November 30, 2013 at 9:40 am

Would adding Fresh Yellow Turmeric Root Be a good idea?..and if so how much would be safe?


110 Deb G December 1, 2013 at 12:04 pm

Hi! One minor question I never see asked is, do you peel the ginger before chopping, or do you just leave it as is? If someone wanted to save the veggies to use afterward, wouldn’t the brown skin be kind of inedible? Just wondering… Thanks.


111 Chrystal Johnson December 1, 2013 at 12:50 pm

I always peel ginger.


112 tia December 2, 2013 at 1:47 pm

i would love to make this but im afraid it will burn my throat. i use braggs acv occasionally and that leaves my throat a little burny for a cpl days also. i get acid reflux easily when i eat garlic pizza. idk if i could ever handle this. lol. i wish!!!!


113 tia December 2, 2013 at 1:48 pm

maybe leave out the peppers??


114 Suzette Martin December 5, 2013 at 12:15 pm

Not being funny at all: I wonder if this would work against stomach worms in goats? The parasites are becoming immune to all the commercially available wormers out there, plus, I hate feeding that stuff to my goats anyway, but we lose to many if we don’t. Anyone out there got any experience with this sort of thing?


115 Lisa February 5, 2014 at 11:44 am

Have you tried giving them tobacco? In the area I grew up in there was a huge Amish population. They would rotate goat pastures regularlyand feed their goats about 2 tablespoons of pouch type chewing tobacco (full sized milk goats).


116 Nicole December 5, 2013 at 2:33 pm

What’s the shelf-life ?


117 Chrystal Johnson December 5, 2013 at 3:00 pm

The Master Tonic should last indefinitely if it’s stored properly.


118 Tasha December 5, 2013 at 3:36 pm

Ive had mine sitting for almost 2 months now. I have forgotten a couple days here and there of shaking the bottles. But this last week I forgot for 4 days! How can you tell if your tonic has gone bad? I hope mine hasn’t after 2 months! Also im leavinv out of town for a month. Can I store the juice in the same clear glass bottles as long as I keep them in a dark cabinet? I fogot to order amber bottles. And the only ones I can find at stores are the blue bottles from Target. I hate to waste all the time and effort I have put into this. Thank you!


119 Chrystal Johnson December 5, 2013 at 4:05 pm

It should still be fine :-) I think it’ll be okay if you keep it in clear bottles in the dark if it’s for a short time, but get it transferred to a darker bottle as soon as you can.


120 G March 8, 2014 at 6:54 pm

Why not just wrap brown paper around the bottles to keep out the light?


121 Tasha December 5, 2013 at 6:31 pm

Awesome thank you! Love your fast response (=


122 Nancy Hundrup December 6, 2013 at 8:10 pm

I am allergic to onions. Would it be ok to omit the onions? Thanks


123 All Natural Katie December 8, 2013 at 5:17 pm

Can you explain why this tonic doesn’t need refrigeration?
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124 teresa darlene July 11, 2014 at 3:05 pm

the acid from the apple cider vinegar keeps it from spoiling or getting fungus


125 Sharon December 10, 2013 at 7:01 am

Thank you so much for this wonderful recipe. I have no doubt of the many benefits. Thank you for including the benefit of each ingredient. It helps so much when sharing recipe with others. I have been searching a while for a Master Tonic recipe such as this.


126 Lorna December 10, 2013 at 7:47 pm

I just made this tonight for Christmas gifts. I was wondering if I can ferment everything in a large plastic tubberware bowl and then transfer to the small glass bottles after two weeks? I don’t want to mess up the flavor or health benefits but it would be so much easier.


127 Chrystal Johnson December 11, 2013 at 5:02 pm

I personally would not put the master tonic in plastic!


128 Kim January 4, 2014 at 6:02 am

Hi – I read through the comment thread and didn’t see this question asked, so I apologize if this is a duplicate. I don’t like or tolerate spicy food very well, so I was wondering if there is a difference in effectiveness of the tonic if the peppers are mild or very hot. If not, I’d likely use the most mild peppers. Also, I do a daily shot of ACV, and the way I can do that without gagging or throwing it up is to eat about an hour before, then chase it with a shot of chocolate almond milk. I would probably do the same with master tonic so that I could get it down. Do you see any issues doing it that way?


129 Chrystal Johnson January 4, 2014 at 8:17 am

Spicier peppers are more effective because of the capsaicin. I think any way you can get it down is better than not doing it. I have grown accustomed to the taste and do it straight with no chaser.


130 Tasha January 6, 2014 at 4:49 pm

Hi I noticed that my tonic has a film at the bottom of the jar. The film looks white but if I shake it goes away. I already strained the juice out so not sure this is normal? I’m afraid to drink the tonic now haha


131 Chrystal Johnson January 7, 2014 at 8:58 am

I keep mine in Amber jars (recommended), so I can’t see if there is a film at the bottom.


132 carol September 14, 2014 at 1:11 pm

I make this where i work and the sediment on the bottom is normal and you should always shake it before use.


133 Heather January 30, 2014 at 6:29 am

Do you think it would it ruin the “balance” of things to add unrefined sea salt to the tonic?


134 Toni March 18, 2014 at 11:02 am

I add 2tsp of turmeric to this


135 Nancy April 27, 2014 at 7:58 am

Do you compost the left over solids?


136 Chrystal Johnson April 27, 2014 at 8:57 am

You can compost the solids left after making the Master Tonic.


137 Ruth April 27, 2014 at 12:53 pm

Could this be made with kombucha vinegar? Or with some Kefir whey to make a fermented tonic?


138 Chrystal Johnson April 27, 2014 at 11:17 pm

I have never tried it, but would love to hear your results.


139 megan April 28, 2014 at 3:14 am

Here the natural tonic


140 Kim May 2, 2014 at 3:20 pm

The pulp would be a great thickening agent for soup or stew!


141 Alex May 13, 2014 at 10:13 am

Awsome post! I’m going to give this a try as I feel I am fighting a bad infection due to my lymphnodes reacting strangely as of late. I guess I have two questions for you.

1: could you use red or white onions or is one prefered?

2: I’ve noticed you mentioned they should be left for about two weeks. However you mentioned you let yours last two months! Does the duration of time just increase potency ?


142 Chrystal Johnson May 13, 2014 at 10:26 am

I think you could use either type of onion. Yes, leaving it longer increases the potency.


143 colette July 11, 2014 at 10:46 am

I love the idea of this but have never seen fresh horseradish anywhere. Could I use dried or just leave it out?


144 Chrystal Johnson July 11, 2014 at 11:34 am

Ask your local grocery store if they have it. You just may not have noticed. You could try dried, but fresh is always best :-)


145 teresa darlene July 11, 2014 at 2:43 pm

run all the solid ingrediants thru a juicer then add the pulp and all…the juices from the ingrediants combine much quicker and more potent because every drop from them is in it


146 Susan July 11, 2014 at 5:01 pm

I planted several types of HOT peppers just for my master tonic, we’ll the’re producing like crazy, so my question is. Can I freeze them and use them this fall?


147 Carol July 13, 2014 at 7:39 pm

This sound very similar to “Fire Cider” on Mountain Rose Herbs blog.
It adds organic fresh turmeric, fresh lemon juice and rosemary.
These three extra ingredients all add more punch to the cider to help its ability to help the immune system.
I take it daily (bought shot glasses from Goodwill especially for taking it) and add it to rice, pasta and eggs for an extra boost.
(MRH also adds honey after it is all done to taste).


148 John July 19, 2014 at 8:06 pm

What if you make it, and forget it is in the cupboard(for 5 months, oops) and have not strained it. Would it be wise to start over, or just strain and use?


149 Chrystal Johnson July 20, 2014 at 9:19 am

I would probably use it unless it smelled bad.


150 carol September 14, 2014 at 1:21 pm

It should be fine to use. you really only need to shake it everyday until it separates then it could sit a long time before you bottle it in the Amber Bottles.
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151 mark welch August 18, 2014 at 11:15 am

This tonic is amazing, after years of antibiotic over use due to my atrial fibrillation ,master tonic is the real deal. My recipe is 1lb,peppers,1 lb ginger root,1lb horseradish root,1lb white onion,1 lb garlic and about 3/4 gallon of Braggs apple cider vinegar. All ingredients are fresh of course. I process all ingredients in a food processor and have left the skin on the garlic ,horseradish root and ginger root . I dehydrate all the left over pulp which has a great smell but is not as potent as one would think because the ACV really pulls everything out of the ingredients when fermenting. I have also made it by peeling the ginger and horseradish and found it to taste no different. I am currently checking into manufacturing this amazing tonic for a reasonable price since it sells for anywhere from 228.00- 660.00 a gallon online. Good health to all


152 Tara Brelinsky September 9, 2014 at 9:14 am

This is great. I use garlic poultices as my regular go-to when any of my kids get sick. Most of them (there are 8) have never had an antibiotic. I swear by garlic and olive oil for ear aches and we’ve never once had to go to the doc for ear infections. I printed this recipe out and I will be making a batch asap. My husband makes kombucha and I’m wondering if it would work in place of the Braggs.
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153 Chrystal Johnson September 9, 2014 at 9:40 am

It may work if you let a batch of kombucha turn to vinegar, but I haven’t tried it.


154 Katerina September 15, 2014 at 9:53 am

Thank you so much for sharing this tonic and thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on ! I hope to see you there!
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155 Lou Lou Girls September 15, 2014 at 10:18 am

Thanks for sharing this! Pinned. Hugs! Lou Lou Girls
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156 Dina@Kitchen Dreaming September 21, 2014 at 9:12 am

Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on ! I hope to see you there!


157 Linda September 21, 2014 at 10:29 am

I made a batch last month and am about to strain it. I used a pound of each ingredient and it made 2 gallons. I will freeze the left overs in ice cube trays and add them to soups this fall and winter. I will add them at the end of the cooking process in order to not cook all the good stuff out of them!!


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