4 cups horseradish root, grated
2 cups ginger root, grated
4 ounces turmeric root, peeled and finely diced
1 large onion, peeled and diced
1 orange, thinly sliced with peel
1 lemon, thinly sliced with peel
16 garlic cloves, peeled and minced
2 habanero peppers
1/2 cup parsley sprigs
4 rosemary sprigs
2 thyme sprigs
2 teaspoons black peppercorns
4 cinnamon sticks
2 quarts raw apple cider vinegar (at least 5% acidity)
1/2 cup raw honey (or more, to taste)
4 one quart jars with lids
Wash and peel horseradish, ginger, and turmeric. Separately grate the horseradish and ginger roots by hand or in a food processor. Finely chop the turmeric and peeled garlic cloves. Roughly chop the onion. Thinly slice orange and lemon. Halve the Habanero peppers and remove seeds.
As you prepare the ingredients, layer equal portions into 4 one-quart jars along with sprigs of parsley, rosemary, and thyme/mint. Pour the raw apple cider vinegar in over the contents, allowing it to settle in through the crevices. Add more until all the contents are entirely submerged. (This may require more than the 2 quarts listed above.)
Place 2 layers of parchment paper over the rim of the jar, then screw the lid tightly in place. Store the mixture in a dark, cool place and allow it to marry and infuse for 4 weeks, shaking once daily. After 2 weeks, open jars and replace parchment paper. Reseal and continue to age and marinate the mixture.
After 4 weeks, pour the contents into a muslin- or cheesecloth-lined colander positioned over a stable pot. Let it drain for 30 minutes, then gather the corners of cloth and twist and squeeze until all liquid is released. When fully strained, add honey to taste and pour into sterilized bottles or jars. May store in darkened area or refrigerator up to a year. Shake well before using.
Note: fans of the popular herbal folk remedy usually drink 1-2 tablespoons of fire cider daily, but it can also stand-in as a spicy alternative for regular vinegar in salad dressings and sauces.