Combine herbs in a quart jar.
Pour the vinegar, making sure it covers the ingredients by at least a couple of inches.
Cap with a plastic lid to prevent the corrosion that occurs when vinegar touches metal.
Let sit in a cold, dark place for one month, shaking occasionally and adding more vinegar if the fruit or herbs are sticking out above the vinegar.
Decant by pouring through muslin and a funnel, into a sterilized jar. Don’t squeeze the muslin, which adds water, or your fire cider will be cloudy with a shorter shelf life.
Add up to 2 cups honey to sweeten.
