Fill a jar with the chopped vegetables and herbs, then pour over the apple cider vinegar, adding enough vinegar to ensure all ingredients are covered. Seal with a plastic lid if you have one, or use parchment under a metal lid to protect from rust.

Store in a cool, dry location you will see regularly as a reminder to give it a daily shake. Infuse for 3–4 weeks, then strain through fine mesh or cheesecloth, squeezing to get out the golden liquid.

Add raw honey to taste, then store in a glass bottle in a cool and dark location. Good for up to a year—if it lasts that long!