Place the ginger, horseradish, garlic, onion, jalapeño, orange, turmeric and peppercorns in a jar. Pour the vinegar over the ingredients to cover them.
If using a metal lid, place a square of wax or parchment paper between the lid and jar. Secure the lid to the jar and infuse it in a dark, cool place, shaking daily for 4 to 6 weeks.
After the infusion is complete (after 4 to 6 weeks), strain it and add the honey to taste. Bottle and store it in a cool, dark place or in the refrigerator. I bottle my fire cider in 16-ounce glass swingtop bottles, giving some as gifts