APPLE CIDER VINEGAR
Place apple peels and cores into a wide-mouth jar or ceramic crock. Dissolve 1/4 cup sugar into 1 quart of water, then pour this over the scraps until they are covered. If needed, make more sugar water. Weight the top of the container with a jar of water and/or a plate, so that none of the scraps float to the surface. Cover with a cloth napkin and store for several weeks, periodically scraping away any mold that forms. Strain out the apple pieces when you are happy with the flavor of the vinegar and enjoy!
1 part horseradish root
1 part onion
1 part garlic
1/2 part ginger
fresh hot peppers, to taste
(optional) rosemary, burdock, oregano, rosehips, parsley, thyme, peppercorns, turmeric, cinnamon, cloves, or citrus fruits and zests, to taste
Top with apple cider vinegar, and seal the jar with a layer of parchment paper to protect the metal lid. Store for a month, shaking daily, then strain with a cheesecloth and add honey to taste. Enjoy on foods or as a shot to warm up on chilly mornings.