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Plague Tonic

Plague Tonic: The Cure for What Ails Ya

Every year I make a batch of plague tonic. It's an ominous name, isn't it? I like it. I mean, heck, if it was used to treat the plague I figure it can help me after regular visits to the bank and grocery store. Last year I had a ready supply all winter and not one of us got the wide-spread flu or stomach virus that seemed to have folks around us dropping like flies.

The health benefits of these concentrated ingredients include: anti-fungal, anti-viral, promotes blood flow, and boosts the immune system. You could easily add a shot of this to your daily routine and see improvements in overall health. In the winter I take one ounce (a normal shot glass) first thing in the morning. Within seconds I actually feel any congestion I have draining, ear pain goes away and all lightheaded/dizziness ends almost immediately. If I feel a cold coming on, I take 3 shots a day until symptoms stop. The few times I felt like I might be getting sick, I followed this protocol and felt better within 3 days, never having gotten the worst of the virus. Keep in mind, I also rested during the time that I felt sickly, which helps the body fight off the bad guys.

Normally I aim to get my winter batch ready by the end of October, but it seems there's a nasty virus going around early. And here I am without my tonic ready. I may not have gotten it ready for this round of viruses, but I will be making my winter batch this weekend with garlic, jalapenos and horseradish from the garden. I will buy my Bragg's apple cider vinegar, fresh ginger an onion from Ozark Natural Foods.

Strained and ready to drink!

Songbirdtiff's Plague Tonic


Equal parts garlic, white onions, peeled horseradish (fresh or in a jar), peeled ginger root and jalepenos (with seeds)
Bragg's Apple Cider Vinegar (must have "The Mother") for fermentation.


The ratio is 2 parts of vinegar to 1 part vegetable mixture, so if you have 1 pint of veggies, you'll need 2 pints of vinegar.

Chop everything in a food processor, then mix well. Place all ingredients in a jar, and fill with Apple Cider Vinegar. Shake well, cover, and let sit for 2 weeks, shaking at least one time a day.

After the 2 weeks have passed, strain out the liquid, cover and store the jar someplace dark, like a cabinet. (If you like the flavor of the ingredients you can add the solids to other ingredients to make salad dressing, marinades, etc.)

Chopped ingredients
Write the date on the jar with a dry erase marker

Strain liquid into another jar for storage and toss or save the solids.

What do you to to avoid winter sickness?



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