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In a 32 oz mason jar, add approximately 1 cup of herbs.
Fill the rest of the jar with roughly equal parts of apple cider vinegar and honey.
Cover tightly with a plastic lid, or if using a metal ring put a piece of parchment paper between the ring and jar to prevent rust.
Set aside on a counter and shake every day or so. Let the mixture infuse for a few weeks.
When ready to use, strain out the herbs by placing a fine mesh strainer over a clean bowl and pouring the mixture from the jar through it.
Taste your mixture and adjust the honey and vinegar ratios for flavor preference.
Store the filtered oxymel in a clean, tightly sealed glass jar. Keep in a cool, dark place away from direct sunlight.