Slice the fresh jalapeños into rings, removing some or all of the seeds and ribs, depending on your desired heat level. Using gloves can help protect your hands from the hot oils in the peppers. Set the slices aside.

Place the sliced jalapeños from Step 1 into a wide-mouth pint-sized mason jar. Fill the jar until it is about half to three-quarters full. This ensures there is enough space for the honey and the fermentation process.

Pour the raw honey over the jalapeños in the jar, adding just enough to completely submerge and coat all of the pepper slices. If the honey is thick, you can gently stir or tap the jar to help it settle around the jalapeños. I like to use a little more honey than necessary so there’s plenty of delicious spicy honey at the end.

Screw the lid onto the jar tightly and flip it over gently a couple of times to coat all the jalapeños with honey. Then, loosen the lid slightly so that gases produced during fermentation can escape. Place the jar in a dark, room-temperature place. Flip the jar daily to keep the jalapeños coated and to encourage even fermentation.

Allow the jalapeños to ferment for one to two weeks, flipping the jar daily. You may notice bubbling or the honey becoming runnier—this is a sign that fermentation is occurring. The process is complete when the honey has thinned and the jalapeños have infused their flavor, typically after about a week or two. Once ready, store in the refrigerator to slow fermentation and enjoy the spicy-sweet honey jalapeños.