Fire Cider Tonic Salt
By Paulette Salisbury
I love using your Pepper Salt to make my Fire Cider Tonic Salt in the jar. I get inspiration from lots of sources on healthy living, nourishing foods & herbs, dehydrating herbs and fresh garden produce (or from the local Farmers' Markets) and of course my favorite free-thinkers like Dr. Tom Cowan and the Baileys.
I always use organic ingredients and locally grown when I can find them. Fire Cider is often made in the fall for winter uses, but many families use it all year long for general health and well-being. I make a batch when I have the fresh horseradish root available and then just let the tonic sit in a dark place until I am ready to strain it and use it or share it with friends. Sometimes it is steeping for months. There are tons of recipes and an excellent resource is Rosemary Gladstar's book, "Fire Cider".
Every batch will be different depending on the ingredients in the original Fire Cider Tonic.
Fire Cider Tonic Salt
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Directions
Take your fire cider mash or solids when you strain off the liquid fire cider, and save it for making a salt blend. This step can be done using a dehydrator or in a very low oven.
Spread out your mash on the trays or dehydrator sheets to dry until it is thoroughly dry and crispy.
Save it in a sealed jar until you are ready to use it in a seasoning blend.
Crank up your grinder. I use a small coffee bean grinder or one from another company that has a larger cup designed for making powders.
Once your powder is as fine as you like it, measure the powder and salt and stir to combine. The ratio is up to you.
I like one to one for this recipe so there is enough salt to taste it and not be overpowered by the vinegar, garlic, etc. of the fire tonic. (That's one part of salt to one part of powder. A "part" can be any measurement of choice. I used tablespoons for this batch.)
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