Chop or use a food processor to prepare the above-listed onion, garlic, horseradish and ginger - per quart jar. Scale up as needed for larger batches.
Slice the optional citrus into slices or quarters, e.g. one lemon and/or orange per quart jar.
Pack your container of choice with the prepared ingredients until it is about ¾ of the way full.
Pour the ACV over the prepared ingredients until the container is full.
Place a lid on the container, and store at room temperature for 3 to 4 weeks minimum.
Shake the jar on a daily basis to help the ingredients steep and infuse.
After a minimum of 3 to 4 weeks, strain the contents of the jar using cheese cloth and/or fine mesh strainer, separating the solids from the liquid. Retain the liquid! Squeeze solids to extract as much liquid as possible.
Add honey* into the reserved liquid to taste - we usually do just a couple tablespoons per infused and drained quart jar, Also add chili or cayenne powder to taste, and thoroughly stir to combine. *As a vegan variation, either skip the sweeter or use agave syrup - though it doesn't have the same healing properties as local raw honey.
Bottle the liquid and store in your refrigerator or a cool dark place. Fire cider should last up to a year or longer. As long as it is doesn't develop mold or a sudden change in flavor or odor, it's still good.
It is now ready to drink! Enjoy often to stay healthy during the winter months. It is recommended to take 1-2 tablespoons of fire cider per day throughout the fall and winter as a preventative measure. If you are feeling some crud coming on, up your dose to a full 1 oz “shot”! You can repeat a few times a day. You can also use fire cider as a zesty salad dressing! Remember to shake the bottle before pouring to ensure you’re getting all the good stuff that may have settled.