Peel and grate the horseradish. Add it to a 1.5-2 qt sized jar along with the sliced ginger, turmeric, jalapenos, onion, orange, lemon, and garlic. Then, add the fresh herbs, cinnamon sticks, and peppercorns.
Pour the apple cider vinegar into the jar, making sure all the ingredients are fully covered. Add as much ACV as needed to cover the ingredients (this prevents the ingredients from spoiling).
Seal the jar. Use a piece of parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one.
Shake the jar to combine the ingredients and store the jar in a dark, cool place for up to 4 weeks. Remember to shake the jar once daily to mix the ingredients. (I like to store the jar in the pantry where I can see it daily and remember to shake it)
After three to four weeks, use a fine-mesh strainer or cheesecloth to strain out the pulp and solid ingredients. Squeeze as much liquid out of the ingredients as you can. Stir in the honey until it is incorporated. Taste and add more honey to reach your desired sweetness. Your fire cider should taste hot, spicy and sweet.
Store sealed in an airtight jar. Keep in the refrigerator or in a dry, cool place for up to 6 months. Enjoy 1-2 tablespoons daily or use the fire tonic when cooking!