Remove the stem and outer skin of one whole onion and roughly chop. Chop unpeeled orange and lemon, garlic bulbs, and peppers, and add to a large, clean glass jar. Grate horseradish and ginger root, and add to the jar along with spices. Pour raw apple cider vinegar over ingredients. Use a long wooden spoon to stir ingredients together.
Place a piece of parchment paper over the lid of the jar or bottle and screw the lid tightly in place. Let your fire cider mixture steep in a cool, undisturbed place for four weeks, shaking once daily.
After four weeks, pour the contents of the jar into a cheesecloth or muslin-lined colander over a medium to large saucepan. Let cider drain into the saucepan for 20-30 minutes. Gather corners of the cloth and squeeze until no more liquid is released. Set colander and whole ingredients aside.
Add raw, local honey to the cider to taste. Pour into a wine bottle, sealable glass bottle, or canning jar. Make sure to label the bottling date; fire cider should last, unrefrigerated (but not exposed to heat or direct sunlight), for up to one year.