McCollum Family Fire Cider (makes enough for two quart jars)
two bulbs garlic, smashed and chopped
a generous dose (about a cup or so) of fresh grated ginger
three to four jalapeños, sliced, seeds included
about a cup of grated or chopped horseradish root
a tablespoon or more of raw honey (optional)
a quart and a half or so of unfiltered apple cider vinegar
Split the ingredients between two quart size jars (any quart-size jars will do). Pour the apple cider vinegar over the ingredients in the jars, leaving about an inch of space at the top. Tamp down the ingredients and stir gently with a wooden spoon. Cap the jars and let sit for four to six weeks. Shake gently daily.