Fermented jalapeño honey is a fantastic way to add some heat to your life while also supporting your immune system! Both jalapeños and raw honey offer a variety of health benefits, and this flavorful, spicy fermentation is the perfect way to enjoy them.
Equipment
- Pint Mason Jar
- Leak-Proof Storage Lids
Ingredients
- 5-6 jalapeño peppers (approximately)
- 1 cup raw honey (or more as needed)
Instructions
- Slice the jalapeños, removing some or all of the seeds and ribs if you prefer.
- Place the sliced peppers into a wide-mouth pint-sized mason jar, filling it about halfway to three-quarters full.
- Pour enough honey into the jar to completely cover the jalapeños, ensuring they are well-coated.
- Secure the lid tightly and flip the jar to coat all the jalapeños with honey. Loosen the lid slightly to allow gases to escape, then place the jar in a dark spot. Remember to flip the jar daily.
- The jalapeño honey will ferment for about one to two weeks. It may bubble a little. It’s ready when the honey becomes runnier.
Notes
- Be sure to use raw honey, as it contains the beneficial bacteria and wild yeast essential for fermentation.
- The small amount of juice from the jalapeños will create just enough liquid for the fermentation process.
- It’s a good idea to place a plate under the jar during fermentation to catch any potential overflow of honey.
- Honey should not be given to babies under one year of age.
