If your garden is overflowing with jalapeño peppers, fermenting them in honey is a great way to preserve them for the months ahead

Simply cover jalapeño slices with raw honey

Every day, remove the lid to allow gases to escape

Re-cap with a lid & flip upside down to recoat the jalapeños

Let ferment for a week or two until honey is runny

Enjoy on roasted veggies, bread, or any other dish where some sweet heat is needed