Step by step:
-Start out by sterilizing the jar, lid and ring per manufacturer recommendation. This must be done immediately prior to making the spicy cider as bacteria can be airborne and may re-contaminate the jar.
-Thoroughly clean all surfaces being worked on. Make sure tongs, dish towels, knife, cutting board, and bowls are fresh and clean as well.
-Chop all of the ingredients.
-Place lighter ingredients (peppercorns, thyme, jalapenos, lemon zest with juice) into the sterilized jar first- as they may float
-Follow with the heavier ingredients (garlic, onion, turmeric, ginger, and horseradish).
-Top off the jar with the apple cider vinegar. Some will be soaked into the roots/vegetables, so you’ll really want to ensure that it is topped off well so that everything stay under the liquid to prevent spoilage).
-Line your lid with wax paper so it is protected from the vinegar, and put the lid on tight.
-Place your jar in a dark, room temperature location for about 4 weeks. Give it a shake every few days to ensure nothing at the top is above the vinegar.
After about 4+ weeks, the spicy cider is ready to be used. Use the fine mesh sieve or cheesecloth to strain the roots/veggies from the liquid and store until you are ready to use it. You can easily do this by straining into a clean pot or bowl and then transferring it back into your jar. Some people use the leftover veggies and roots in a stir-fry or in spring rolls- waste not, want not ☺