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Add the jalapeños to the jar followed by the garlic. Cover with honey using a chopstick or skinny butter knife to work the honey so everything is submerged. The garlic will float to the top, don't worry about this for now.
Cover and let ferment at room temperature for 3 days, stirring twice per day. Once the honey is thinner and the jalapeños have shriveled up, transfer the container to the fridge and use as needed.