Fermented Honey
5
Jalapeño peppers, give or take
1 cup (350 ml)
Raw honey, more as needed
Instructions
1.
Slice jalapeños into rings.
2.
Place the sliced peppers into a wide mouth pint sized mason jar until it is 3/4 full.
3.
Add enough honey to completely cover the jalapeños.
4.
Screw the cap on tightly, store in a dark place. Flip weekly.
5.
The honey jalapeños will ferment in about two to three weeks. It may bubble a little.
Notes
1.
I would recommend using raw honey for this one, as it will have all the needed bacteria and wild yeast necessary for fermentation. It is a good idea to put a small plate underneath during fermentation to prevent having to clean up a mess if anything were to bubble or drip out when the jar is inverted.