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Combine all ingredients in a medium saucepan and bring to a boil, stirring occasionally. Boil for 2 minutes.
Use a slotted spoon to ladle jalapeños and garlic into a jar. Bring liquid back to a boil and boil for 2 minutes longer to reduce and thicken a little. Pour the hot honey vinegar reduction into the jar with the jalapeños and garlic. Store in the refrigerator for up to two months.