Ingredients
1/2 cup thinly sliced fresh ginger (from two 4-inch pieces)
1/2 cup peeled, diced fresh horseradish (from a 5-inch piece)
1 head garlic, cloves smashed and peeled
3 sprigs rosemary
2 jalapeno or serrano chiles, halved lengthwise
1 teaspoon whole black peppercorns
2 cinnamon sticks
1/2 small onion, cut into 1 1/2-inch pieces (1/3 cup)
1 lemon, cut into 1 1/2-inch pieces
1/2 orange, cut into 1 1/2-inch pieces
2 cups raw, unfiltered apple-cider vinegar, such as Bragg, plus more as needed
1/3 to 1/2 cup honey, preferably raw and unfiltered
Preparation
Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.
Strain through cheesecloth or a fine-mesh sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month.
