Wash all produce well. Chop the onion, slice the lemon, orange, and jalapeño, and finely chop the ginger, horseradish, and turmeric root. Smash the garlic cloves to help release their flavor. There’s no need to be precise here. Rough chopping is fine.

Add all of the prepared ingredients to a clean quart-size glass jar. Sprinkle in the dried herbs, black peppercorns, and cayenne. The jar should be mostly full, but not packed too tightly.

Pour apple cider vinegar over the ingredients until everything is completely covered. If needed, add a little extra vinegar to make sure nothing is sticking up above the liquid.

If you’re using a metal lid, place a piece of parchment paper between the jar and the lid to protect it from the vinegar.

Seal the jar and place it in a cool, dark place like a pantry or cabinet. Let it sit for 4–6 weeks, give it a good shake every few days.

Once the infusion time is up, strain the mixture through a fine-mesh strainer or cheesecloth into a clean bowl or jar. Press the solids to get as much liquid out as possible, then discard the solids.

Stir in 1–2 cups of raw local honey, depending on how sweet you want it. Start with 1/2 cup, taste, and add more if needed. Stir until fully combined.