Natural Remedies: Master Tonic Recipe

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

Ingredients

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)

Instructions

  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.

Natural Remedies: Master Tonic Recipe
 
Prep time
Total time
 
Author:
Recipe type: Wellness
Ingredients
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
Ingredients (fresh and organic preferred)
  • 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)
Instructions
  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
  1. 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.
  2. 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.
  3. 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.
  4. 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. 

Powered by

Comments

  1. Dayna says

    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.

    • says

      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)

    • Ron says

      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.

    • says

      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!

      • Charlotte Bayne says

        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 .

          • Carrie McDaneld says

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

    • says

      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!

      • Tajuddin Shabazz says

        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….

  2. Susan Goins says

    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.

      • Linda says

        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???

        • bobbi-jo says

          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?

        • Amy Phillips says

          My first go at the tonic had me leering at my two jars in disgust because I had a greenish bluish concoction and was waiting to see if it would crawl away.
          A friend who makes the tonic told me to strain it and go from there. It was still greenish after the cheesecloth strain, but a week later my tonic is a beautiful amber color and there is a little bit settled at the bottom that is clearly greenish, but just a small amount of the leftover heavy sediment. Smells just like it should. Now I’m going to go taste it!

    • BGenie says

      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.

  3. says

    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

  4. Jon says

    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.

    Thanks!

    • Gabe says

      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.

    • Sandi Knode says

      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.

  5. Jenny says

    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?

    thanks!

    • says

      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!

    • Alanna says

      I would mix it with an equal amount of honey before giving it to a child. Honey has healing benefits of its own and obviously would improve the taste.

  6. kaya says

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

  7. Gloria Pruyne says

    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.

  8. Mark says

    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!

    • Halina says

      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.

  9. Kim Nguyen says

    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..

    • says

      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?

    • Susan Goins says

      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.

  10. Paola says

    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?

    • says

      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.

  11. Holly says

    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??

    • says

      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.

      • SDK says

        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.

  12. Sid Aust says

    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

  13. says

    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.

    • Joey says

      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!

  14. says

    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

  15. Jacqueline Erler says

    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.

    • Laurie says

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

  16. says

    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.

  17. Mariel says

    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?

    • Kayla says

      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.

  18. Char says

    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?

  19. Madie says

    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?

      • Laurie says

        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!

  20. Amy says

    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.

  21. Tasha says

    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?

  22. dawn says

    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!

  23. Rhopie says

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

    • Laurie says

      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.

  24. Cynthia says

    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.

  25. Deb G says

    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.

  26. tia says

    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!!!!

  27. Suzette Martin says

    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?

    • Lisa says

      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).

    • Jennifer says

      If they are milk goats, you need to be careful what you feed them, because the flavor of their milk will be affected by anything they eat. I can’t imagine this tonic would make a very good tasting milk!!

  28. Tasha says

    Hi,
    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!

  29. Sharon says

    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.

  30. Lorna says

    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.

  31. Kim says

    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?

    • says

      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.

  32. Tasha says

    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

  33. says

    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 ?

  34. colette says

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

  35. says

    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

  36. Susan says

    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?

  37. Carol says

    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).

  38. John says

    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?

  39. mark welch says

    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

  40. says

    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.
    Tara Brelinsky recently posted..Summertime Sonnet by Nikolai Brelinsky

  41. says

    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 culinaryflavors.gr ! I hope to see you there!
    Katerina recently posted..Xatonada or Xatò

  42. Linda says

    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!!

  43. Alanna says

    Hi, looks like a great recipe! Just wanted to mention that while most foods are non toxic some are, for example nutmeg is toxic in large quantities. It pays to be cautious especially when dealing with children. Thanks for sharing. I look forward to giving this one a try!

  44. says

    I tried this recipe I found and it gave me extreme diarrhea.
    It hasn’t gone away in three days and I started to vomit immediately after as well. All ingredients were extremely fresh and recently purchased from Trader Joe’s Market in New York. I would hope you post this comment in order as a word of warning to others. Thanks.

  45. Allie says

    This sounds amazing I am excited to try it. I keep seeing people saying it is safe for children but, How do you feed this to children? It seems like it would be too hot for there little mouths. Do you chase it with honey or something?

  46. Michelle says

    Could you tell me why it needs to be shaken daily? Just made a bug batch and wasn’t even thinking about the fact that I’m going out if town for a few days. Will it be ok f it sits for three or four day without being shaken?

  47. Robin says

    Just wondering… I couldn’t find horseradish root or cayenne peppers… can I make it without? Should I use my spices (cayenne pepper) or can I use the horseradish sauce they have at the store?

    • says

      You can also use jalapenos – you should be able to get those locally. I’m not sure about using the horseradish sauce from the store – it probably has additives that won’t be good for the tonic.

      • Robin says

        Thanks, Chrystal. I think I’ll try one more location – then if I can’t find it, I’ll just make it without. I really appreciate the response though. :)

  48. Vanessa says

    I dehydrate the mash after straining and then blend it into a powder. It makes a great seasoning with a nice spicy kick!

  49. marg Wolfe says

    I’ve been using it for years thanks to a good friend. I’ll do a shot of tonic fallowed by an Airborn then take a nap, wake up , drink some water and take a good shower and feel better. Our health is in our hands.

  50. mere says

    I use a very similar recipe, but add grated tumeric root as well and a couple of sticks of cinnamon broken up into small pieces. I have also put honey into the mix at times – makes it a little more palatable for my children. Doesn’t seem to diminish the medicinal properties at all.

  51. JR says

    I’ve made 3 batches of Tonic so far, the first 2 turn out ok. On the 3rd batch, the person who we recieved the recipe from told me to put equal parts in, all but the hot peppers, so I did.
    It came out great, the best ever, but something happened that has never happened before. I went to get another jar and everyone has turned a very dark color. It was the normal color when I strained it and put it up.
    Has anyone else had this happen to them? Thinking I may need to throw it all out.

  52. Dina says

    I have a question. I have hot peppers called “Dragon Cayenne” and “Ghost Peppers”, I was wondering if I would be able to use one or both in the “Master Tonic”? Please let me know, thank you.

  53. Jen says

    I have been making “Fire Cider” (coined by Rosemary Gladstar), for a number of years. To mine I add Horseradish, onions, garlic, ginger root, turmeric & black pepper, rosemary, hot peppers, lemon (peel and all). I usually shake it daily for 4 to 6 weeks….but have cricket open earlier to spoon some out,if anyone is sick. After straining I then add Honey about 1/4th of what the mix is) to the mix, before bottling it up.

    We take this daily through the winter months and into spring…1-2 tablespoons. At the first sign of any sickness we up it to an ounce (shot glass) very couple of hours the first day…depending on how we feel the next day will determine if we continue with that or cut back. My husband has become a firm believer in Fire Cider…as I am too. No flu shots for either of us in years.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge