Peel any vegetables that should be peeled (onion, ginger, turmeric), and rough chop all veggies. Slice citrus.
Add all ingredients to a jar, packing them in.
Cover all ingredients with apple cider vinegar. Shake.
Let this tincture steep for at least two weeks in a cool, dark place, shaking once per day.
After at least 2 weeks, strain the liquid through a cheesecloth and discard the veggies.
Optional step: add honey to taste.
Store the liquid in a cool dark place for up to a year, preferably in a bottle that isn't clear (such as amber or cobalt).
