Note on this recipe: You can put a bit more or less of each ingredient as you see fit. It's really hard to do fire cider wrong! There are many different ingredients you can put it, and play with the amounts. Just make sure that at the end it's completly submerged within the vinegar.

Clean and prepare 2, half gallon glass jars.

Gather ingredients and slice fruits and veggies thinly to fill bottles. Evenly distrubute ingredients between both jars.

Fill with organic Apple Cider Vinegar: Cover ingredients completely.

Lids: it's best to use non-metallic lids or coverings to prevent the vinegar from corroding the metal. You can use plastic lids or parchment paper between the jar and the metal lid.

Infuse for 4-6 Weeks: Store in a cool, dark place and shake daily.

Strain and Sweeten: Start with about 1/4 to 1/2 cup of honey per quart of strained Fire Cider. You can adjust the sweetness as needed.

Store in Amber Bottles: Store in a cool dark place for up to 6 months to a year. Do a smell and taste test before using.