Add all the ingredients except the vinegar to your mason jar, and pack down lightly so the jar is about ¾ full. Use a stone fermentation weight or place heavy roots at the top to weigh down the herbs and jalapeños, which tend to float.
Pour apple cider vinegar into the jar so that it covers everything, and your vegetables stay submerged (to prevent them from spoiling).
If you’re using a metal lid, line it with wax paper to prevent the vinegar from corroding it, then put the lid on. Place in a dark, room-temperature cabinet for 2–4 weeks (the longer, the better). Gently shake the jar every few days to circulate the ACV.
When the cider is ready, strain it using a mesh sieve.
To make a fire cider mocktail, combine 1 ounce fire cider with 8 ounces seltzer water. Add a squeeze of fresh lemon juice, a sprig of rosemary, and raw honey to taste.
Video
Notes
If all solid material has been thoroughly strained, you can store fire cider in the fridge for up to a month.