Friday, August 14, 2015

Amish Recipe Series... Amish Homemade Cough Syrup- Snake Juice

Bet ya thought you wouldn't get a recipe today... it HAS indeed been a busy day in Canning Granny world... Mr. G and I have our youngest granddaughter, Carissa, for our annual weekend before she starts school next week... she's going into first grade. Today we went on an adventure to the Carolina Raptor Center near Charlotte to see all the birds of prey. Had a fun dinner at BobbeeO's BBQ, a little "hole in the wall" BBQ joint that was so yummy!!! We're back home watching Narnia and tomorrow we're going school supply shopping and plan to make tutus, homemade pizza, and maybe cookies and homemade peach ice cream... A fella Mr. G works with gave him some fresh peaches... not enough to can, but just enough for ice cream!

Yup! As grandparents we get to do the fun stuff... starting
the weekend with slushies and candy!
Carissa told Mr. G last night... "Papa, YOU are the little boss and Nana is the BIG boss... we both hafta listen to her for the serious stuff!" (smart girl! LOL!)

And now for the recipe... not really a canning one, but I suppose you could can it if you wanted!

Amish Homemade Cough Syrup- Snake Juice
Found on the milkmans wife.blogspot

First you need a gallon glass jar or a half gallon depending on the size of your family or how bad your cold is. I used a gallon jar because we have had such bad colds that this has been a 'good thing' - not to quote someone who totally doesn't need my help.... My mom came over last night and saw the 'jar', tested it and said 'Grandpa used to call this 'snakejuice'..... Come to find out my grandpa used to make this very thing and I never new it. SO from now on its going to be 'snakejuice'

First you cut up 3-4 lemons - I had BIG ones and used 3.
I then cut up 2 large onions into slices.

Then the onions.....
Then I layer them - first lemons then onions until I have about the same amounts...

Then you take a jug of honey and pour that over the top.
THEN... the booze - a bottle of blackberry brandy and a bottle of peppermint schnapps.....
Yes use the whole thing if you are making a jug like this.
We take about a Tblsp as adults and 1/4 tsp of it IF we give it to the boys.... There is no more alcohol in this than there is in 'boughten' cough syrup - just none of the synthetic stuff that they stick in it. My Amish friend said that she keeps hers in a cool place and that it will last.... are you ready - over a year..... I suppose with all the booze the lemons are 'pickled' - *snort*


  1. Sounds like a keeper to me. How long does it have to sit before you can use it or can you use it right away?

  2. Question: Do you think I could just cut up the lemon and onions to fit in a clean, glass apple juice jar with narrow opening and cap instead of slicing and layering? And I wonder how long this should sit before using? I am definitely going to make some for this winter.

  3. I'd let it sit at least a couple weeks before using if you can. ~~Granny

  4. It's a small world! I've been reading your blog for about a year or so. It was recommended to me by my best friend and come to find out we have a common family member. Carissa is part of my family!!

    1. Yes!! I haven't seen her in a long time though, but I don't exactly see her mom often....or ever. But I did get to meet Carissa when she was a baby and that child...I absolutely loved her! Anyway....I'm looking for a spaghetti tried and true canning recipe and you have none :( can you guide me in the right direction??

    2. Here's one from the NCHFP website that's tested and proven...

  5. Thank you so much!! I was given a recipe from one of my church ladies, but I'm not sure if I can use it in a water bath. She does, but she does everything old school.

  6. Do you strain the onions and lemons out or do you leave them in? If you leave them in, wouldnt they mold or go bad? can u store it in the fridge?

    1. With all the honey and alcohol in this recipe, the onions and lemons will be quite preserved, no real chance of mold. ~~Granny

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