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Add the water, vinegar, honey, and salt to a medium saucepan set over medium to medium-high heat. Bring the mixture to a simmer and cook until the salt has dissolved, stirring to speed up the dissolving. ½
Remove the pan from the heat and add the jalapenos and mustard seeds. Let sit for 15 minutes.
Transfer the jalapenos to a jar (a tongs works great for this) and pour just enough pickling liquid to fully cover the jalapenos. Cover with a tight-fitting lid and store in the fridge for up to 2 months.