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Place the vegetables, fruits, herbs, and spices in a clean one-quart jar.
Fill the jar with apple cider vinegar, covering the herbs by an inch or two.
Seal the jar tightly, using parchment or a plastic bag to protect metal lids from corrosion.
Shake well and let sit for a few weeks to soak, shaking daily.
Strain off the plant materials from the vinegar and sweeten with honey to taste.
Refrigerate and use within a year.
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