Apple Cider Vinegar Tonic


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Yesterday, a group of seven wonderful ladies gathered to make Apple Cider Vinegar Tonic, a spiced vinegar tonic that is said to be a healing drink used when one feels the onset of the flu or a cold. Now that we’re approaching winter, and those flu bugs are more rampant, this seemed like an appropriate thing to make.

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We all brought one or two ingredients, enough for seven people, our own mason jar and cider vinegar, and we gathered together to make the tonic. We sipped wine, caught up with each other, and chopped ginger, turmeric,  grated oranges, and picked basil and rosemary off their stems.

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Next, we filled mason jars almost to the top with cider vinegar. The vinegar that still has the live mother in it is preferred. We all put spoonfuls of ingredients into the cider vinegar. Once finished, the lid was closed.  In about six weeks, it will be ready.

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Tia, our friend who has deep connections to astrology, lead a prayer to bless the healing drink. She noted that it was made on the night of a solar eclipse, which adds to the power of our drink.

According to the instructions, 1-2 tablespoons can be taken throughout the fall and winter seasons to induce warming, support the digestion, and help the immune system. Knowing that we made this together, and thus it was imbued with love and strength, even if it doesn’t heal the common cold, it just might heal the heart when needed.

Ingredients (From Kiva’s Gilas Harvest Cider recipe):

1/2 to 3/4 c fresh Turmeric (roughly chopped)
1/2 to 3/4 c fresh Ginger (grated or finely chopped)
1 head fresh Garlic (minced)
2-3 T fresh Rosemary (roughly chopped)
1 small handful Sundried Tomatoes (roughly chopped)
2 T coriander
1 small handful dried Hawthorne berries
2 T fresh grated Orange Peel
3/4 c fresh Basil
1 whole Red Chile
approximately 3 c Apple Cider Vinegar
raw honey to taste
1 quart canning jar


Pour about 3 c of cider vinegar in your jar. Add all other ingredients expect honey. When ready to drink, mix 1-2 T tonic to as much honey as you like. After six weeks, it’ll be ready to drink.


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