I’m all for another use for my homemade apple-cider vinegar. Apple cider vinegar can be ingested on its own, or place a few tbsp. in water to enjoy incredible medicinal benefits. Apple cider vinegar breaks up mucous, is naturally anti-microbial, and has some anti-bacterial and anti-fungal properties. Since apple cider vinegar is also a natural food preservative, making a apple cider vinegar “fire tonic” just means adding medicinal herbs, vegetables and fruits to a jar of apple cider vinegar, and letting them steep for a few weeks.
I’ve based this recipe off of this beautiful fire tonic recipe from the Mountain Rose Blog. Though I’d love to experiment with adding jalapenos in the fall when I grow them myself, I’ve left out the jalapenos in this recipe, and simply because I lacked it, I left out the horseradish as well. Additionally, I added bay leaves, thyme, dried burdock root, dried calendula, and additional rosemary. Rosehips would be a lovely fall addition, as well as any other fruit, vegetable, herb, flower, or root with medicinal properties or a flavor component you desire.
Please use organic ingredients for all all elements of the tonic. We wouldn’t want your health concoction to include pesticides now, would we?
- 3/4 quart jar apple cider vinegar with “the mother.” *We make our own apple cider in the fall, but if you purchase genuine, unpasteurized apple cider vinegar, it will have the mother in it. Label will also usually say “with the mother.”
- 1 medium onion, chopped
- 8-10 cloves of garlic, crushed or chopped
- zest and juice of one lemon
- 3-5 sprigs of rosemary
- a few tbsp. of fresh thyme
- 2-3 bay leaves
- 2 tbsp. turmeric powder
- 2 tsp. cayenne powder
- 1/2 cup dried burdock root
- 1/4 cup or dried calendula flowers
- 1/4 cup honey
- Prepare all ingredients (except apple cider vinegar and honey), and add them to a quart jar.
- Pour apple cider vinegar over other ingredients, until quart jar is full.
- Use a piece of parchment or was paper, and place it on top of the jar, before screwing on the lid, to keep the vinegar from touching (and eroding) the metal.
- Store in a cool, dark place, and shake daily.
- After one month, open jar, and add honey to taste. Because honey has such an incredible healing properties, I added over 1/4 cup of honey, but the tonic would be possible to drink without any at all, depending on your taste preference.
- Add a few tbsp. of tonic to a glass of water, drink, and enjoy. *If sick, drink a less diluted version of the tonic – drink often and plenty!