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Harvesting an abundance of peppers just before an expected frost led to the creation of this delightful sweet-heat treat, enhanced with the golden touch of my own honey. This recipe not only preserves the vibrant flavors of the garden but also introduces an exquisite balance of sweetness and spice to your pantry.

Ingredients:

1 cup Apple Cider Vinegar
2 cups Honey (plus an additional 1/4 to 1/2 cup for the Hot Honey)
2-3 knobs of Ginger, peeled and thinly sliced
3-5 cloves of Garlic, minced
1 tsp Ground Turmeric
3 cups Hot Peppers, sliced into 1/4 inch pieces (a mix of Serranos, Cayenne, and Banana Peppers recommended)
For the Hot Honey (Bonus):

Extra Honey, approximately 1/4 to 1/2 cup
6 stemmed Cayenne Peppers
Instructions:

Preparing the Brine: In a medium pot, combine 2 cups of honey, apple cider vinegar, minced garlic, sliced ginger, and ground turmeric. Bring to a steady boil, then lower the heat to simmer for about 5 minutes.

Adding the Peppers: Introduce the sliced peppers to the pot, ensuring they are well submerged. Return to a rapid boil, then reduce to a simmer for an additional 5 minutes, stirring occasionally.

Jarring the Peppers: Using a slotted spoon, transfer the peppers into a clean, empty pint jar.

Finishing the Sauce: Increase the heat under the remaining sauce to bring it to a vigorous boil. Allow it to boil for 4-5 minutes. Let the sauce cool slightly, then pour it over the peppers in the jar to fill.

Creating Hot Honey:

Combining Ingredients: In a separate pint jar, combine the remaining liquid from the saucepan, 6 stemmed cayenne peppers, and an additional 1/4 to 1/2 cup of honey, depending on your preference for sweetness.

Final Touch: Stir well to ensure the honey is fully incorporated with the infused liquid.

This recipe offers a perfect way to capture the essence of your garden's bounty, creating a versatile condiment that can elevate any meal. Whether drizzled over pizza, mixed into dressings, or added to marinades, these Honeyed Hot Peppers and Hot Honey will become a staple in your culinary repertoire.