Step 1

Slice jalapeños, removing some or all of the seeds and ribs if desired.

Step 2

Place the sliced peppers into a wide mouth pint sized mason jar until it is 1/2-3/4 full.

Step 3

Add enough honey to completely cover the jalapeños. Make sure they are coated with honey.

Step 4

Screw the cap on tightly and flip to coat all of the jalapeños with the honey. Loosen the lid on the jar to let gasses escape, then tuck it into a dark place. Flip daily.

Step 5

The honey jalapeños will ferment for about a week or two. It may or may not bubble a little. You will know it's ready when it the honey has become much runnier.