Add the thyme and optional lemon peel to a clean, dry glass jar with a tight-fitting lid
Pour in the apple cider vinegar until the herbs are fully covered, then add the honey and stir with a non-metal spoon until well combined (or cap and gently shake)
Make sure the herbs are submerged; if they float, you can tuck them under a small piece of parchment, place them under a pickling weight for a mason jar or give the jar a daily gentle shake.
Label the jar with the contents and date, then let it infuse at room temperature, out of direct sunlight, for 2–4 weeks, shaking gently when you remember.
Strain the oxymel through a fine-mesh strainer or cheesecloth into a clean jar or bottle, squeezing the herbs well to capture every drop.
Store your finished oxymel in the pantry or fridge;use within 6–12 months for best flavor.