Cover with equal parts apple cider vinegar and honey
Stir to incorporate
Wipe any liquid off the rim and top with a tight-fitting plastic lid
Alternatively, place a piece of parchment paper under a metal canning lid and ring to keep the vinegar from touching the metal
Shake jar until thoroughly mixed
Store jar in a cool, dark place to extract for two weeks. Shake jar at least twice a week to assist in extraction
Strain out herbs through a fine mesh strainer, pressing down on the herbs to release as much liquid as possible, retaining liquid and setting herbs aside to compost
Pour strained oxymel into glass storage jars or bottles
Store in cool, dark place until ready to use. When stored properly, shelf life is approximately 6 months
