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Top view of jar filled with sliced jalapeños and honey, with a wood cutting board and sliced tops of fresh jalapeños in background.
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Fermented Jalapeño Honey

Fermented jalapeño honey is a perfect way to spice up your life while incorporating the potential benefits of raw honey and jalapeños! Jalapeños and raw honey are a delicious combo, and now is a great time to access them to their fullest in this deliciously spicy natural ferment.
Course Condiment
Cuisine American, Mexican
Prep Time 20 minutes
Fermenting Time 14 days
Total Time 20 minutes
Servings 32 servings
Calories 33kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

Ingredients

  • 5-6 jalapeño peppers approximately
  • 1 cup raw honey or more as needed
US Customary - Metric

Instructions

  • Slice jalapeños, removing some or all of the seeds and ribs if desired.
  • Place the sliced peppers into a wide mouth pint sized mason jar until it is 1/2-3/4 full.
  • Add enough honey to completely cover the jalapeños. Make sure they are coated with honey.
  • 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.
  • 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.

Notes

  • It’s important to use raw honey for this recipe, as it has all of the bacteria and wild yeast that is necessary for fermentation.
  • The small amount of juice from the jalapeños will create just enough liquid for fermentation to happen.
  • It’s a good idea to put a plate underneath the jar during fermentation, as it will likely bubble up and a little bit of honey could possibly drip out.
  • Honey should not be given to babies under one year of age.

Nutrition

Serving: 1Tbsp | Calories: 33kcal