Medicinal Master Tonic {Fire Cider}
Ingredients;
2 cups garlic, chopped
2 cups onion, chopped
2 cups fresh ginger, chopped
2 cups fresh horseradish root, chopped
2 cups hot peppers (cayenne, habanero, serrano, jalapeño, etc.), chopped
Rind of one orange
Rind of one lemon
Fresh rosemary, a few twigs
1 gallon apple cider vinegar (Bragg’s)
Instructions:
Begin by preparing all your ingredients and then place them in a mixing bowl. I personally like to use a food processor for the sake of time and lean on hand chopping when time is feeling slow.
Next, take a mason jar, filling it approximately 75% full with an equal mix of the chopped ingredients. You can opt for a large gallon glass jar or smaller quart-sized mason jars according to your preference.
Fill your jar(s) to the brim with raw apple cider vinegar, ensuring that the ingredients are fully submerged in the vinegar. Seal the jar(s) and vigorously shake to thoroughly combine everything.
Store the jar(s) in a dark location, remembering to shake them daily for at least two weeks. You can even place them in a paper bag on your countertop. Some enthusiasts choose to let them sit for up to two months.
Place a colander over a bowl and line the colander with cheesecloth. Transfer the mixture into the colander, using a plate to press out the moisture into the bowl.
Wrap the cheesecloth around the remaining mixture to extract any remaining moisture. Ensure that the pulp is as dry as possible.
Strain the Fire Cider liquid to separate it from the pulp. A secondary filter in the funnel can help catch any remaining solid pieces. This step ensures that your liquid is free of pulp.
Pour the strained liquid through a funnel into amber bottles. You can choose the bottle size that suits your needs; 8-ounce bottles work well. In the end, you should have enough master tonic to fill about 18, 8-ounce bottles.
