Recently my 8 year old grandson told me if I would wet a dish cloth , roll it up and place it on my cutting board when I’m cutting onions my eyes wouldn’t tear. He said the particles released from the onions were attracted to the wet cloth. I tried it with red, white and yellow onions and it worked each time.
A new channel I found, Homesteading with the Zimmermans, has a wonderful video about how she (as a woman raised in the Mennonite tradition) had never even heard about botulism and the like until she started watching videos about canning on TH-cam. She like you is an excellent resource. Highly recommend her channel if you haven’t found it already ❤ thanks, Jess!
I use coffee filters for fermentation. That way i can still use the canning ring around it and nothing gets in. I feel like most of us still have some laying around somewhere and if not its only a couple dollars for many many uses. Hope it helps.
😂 Hatefully Hot 🌶️🥵 😂 I'm definitely using this term with my family members who like to forget that some of us don't like it as hot as they do when they cook. "Add your hatefully hot spices after it's on your own plate!!" My son is going to love making your hot honey with his late bumber crop of peppers (post weed eater incident). ~Tami
I didn't know how much I just needed to sit down with you. Lots of work changes and I'm very on edge. This recipe is a must try on my list and this video is definitely calming me down
Finally someone who understands the beauty of fried chicken with honey!!! When Im driving long distances and am forced to eat from a drive through,I go to Chick Fil A and get their fried tenders and I ask for six packets of breakfast honey. Theyvalways look at me strangely but drizzle that on the tenders and Heaven comes down! pro tip: keep baby wipes near the driver's seat. The steering wheel WILL be sticky. ❤
Salmon. It would be spectacular on seared salmon, drizzled with lemon juice. 🥹 Matter of fact, probably on Lobster and scallops too. . . any "meaty" seafood.
Last year I made fermented ginger honey for the first time...AMAZING! Used the honey in hot tea as well as a chunk of ginger. Also was great in stir fry sauces. So yummy! You have inspired me to try the hot honey...and I think I'll add a bit of ginger vs onion b/c I am not fond of raw onion.
I've been playing with wellness combinations this summer, too! Fermented lemon and ginger is a big one I love. Also, we are an alcohol free household, but I was fascinated with the whole gin soaked golden raisins and eating a spoonful a day for inflammation (lots of joint issues, etc, work hard play hard existence eventually catches up to us) so... I broke it down and combined organic green grapes (golden raisins pre-raisin) and crushed Juniper berries (primary component of gin) and fermented these. Adding to my Chamomile tea every night as a trial run/ hopeful study.... I'll have to see how it goes, only started taking it 3 days ago. Happy Honey Fermenting!!! 🌻🐝💛
Don’t want to cry just put a fan on blowing down or away if you can’t do from above. I always chop my onions at my kitchen table with my ceiling fan on blowing down. That is important because if you have your fan reversed for winter you will be pulling onion fumes up to your face.
This reminds me of making fire cider, but with honey. I definitely want to try this. My husband always drizzles honey on his chicken and potatoes. This would be next level. And I believe very good for you.
I first learned about fermenting food from Donna Schwenk's Cultured Food Life, and awesome resource for all types of fermented foods! I remember her saying on a podcast a while back that properly fermented foods cannot harbor botulism because the healthy bacteria overtake it. Don't fear the real food!
I have 2 quarts of hot honey in my cabinet that I have been fermenting for several weeks. With the addition of the garlic, onion, and thyme, a teaspoon of your hot honey would be wonderful for a sore throat due to drainage. Hot honey is also delicious on sushi and pizza!
I'm going to have to try this. I made a few pints of fermented garlic honey last year in July and it still tastes great. It's been at room temp the whole time.
I've had garlic and honey on my counter for a year now and when I feel like a cold comin on I start eating a piece of the fermented garlic each day , stops the cold dead !! its kind of yummy all by itself but I have put it on chicken and its awesome
oooo I love hot honey!!!! it's so fun all of the different flavor profiles you can make with it :> I really love adding spices to it -- I made a batch this summer and threw some peppercorns, cardamom pods, saffron, a cinnamon stick, and a couple cloves into the pepper+garlic mix. SO good, can recommend!!!
2:00 yea that recipe is only for people who don't want heat. Sugar cuts heat. Fermenting peppers in honey means that to get any heat your gonna need a pile of habaneros
I have garlic honey since last year. It tastes wonderful. We use when we are ill. It is so much milder than it was last year. Last year it was raw garlic hot.
i do a fermented lemon ginger, honey, and use it as a tea. I’ll add peppermint tea when I’m making it and it turns out amazing when you have a cold or starting to get one. I’ve made regular garlic honey. Now I’m gonna make your hot honey. I’m excited thanks for sharing.❤
I went to a gathering last year in December and the host had made a cheese ball made of cream cheese and bacon covered in nuts-walnuts I believe, that was drizzled with “hot honey”. It was fantastic!
I do something similar but not fermenting just mix and put it into the fridge and have 1 spoonful every day. I do crush garlic, turmeric, ginger, lemon juice, lemon rind grated, honey and chilli flakes. I must say taste yummy. Also when I am lazy I use this "sauce" to cook with. I do chicken pieces or pork just saute the meat and pour in this sauce and cook it. With rice or boiled potato really yummy. Thank you Jess for your version I am going to try it especially for the fresh pepper reason. I have two pepper bush and all winter they gave me produce. Now Spring I am expecting much more on them.
ooh, how exciting! I've made hot honey and there is a local purveyor of hot honey in St. Louis. And I've made all kinds of long fermented garlic. But this is the kind of best of both worlds. Making today. Already thinking of ways to use it in Thanksgiving and its so good during cold season. Thinking about using green onions and ginger as well?
Jess. How did u know this is what I am immersed in this very topic. Ferm garlic honey is how it started, last year. I now hv several fermented honey projects--with more to come. Tinctures too. I only hv couple habanada left. This is how I will use what is left. Thanks for the inspiration. I will def make your recipe to try it.
I've always been told to put a moist damp sponge next to the cutting board when you're cutting the onions so that the sponge itself absorbs the gases from the onion and that way it doesn't make your eyes want to cry because your eyes will absorb the gases from the onion if you don't have a sponge around to do the same thing but it has to be a moist sponge That's just from what I've been taught and told😊
I'm a massive spice wuss so I won't be making really hot honey but garlic honey sounds delightful! I do have some lemon verbena in the garden that's about to die back with the cold so I might use it to infuse honey too.
Love it! While I am pulling my bulbs of garlic apart to plant the largest cloves, the smaller, and those where the skin has pulled off, go into my fermented honey jar!! Hot honey is next!
Thank you Jess! I've been so curious about hot honey because it's not super popular here in the PNW. I'm very excited to make this since I still have so much garlic from the garden this year!
I've tried that but for some reason I wasn't very successful as I have with honey garlic and honey lemon. Try a smaller quantity to begin with and see ( just in case , just a thought)
yeah I have a jar of honey & garlic, two years old, only had to use it twice in the two years, its now black lol which does happen. Soooo helpful to have it on hand, I have not been sick to the point of going to the DR in over 5 years! Flipped my mason jar fortwo weeks and it was done, did not have a fermenting lid, and opened it to fast after flipping to burp the jar and ended up with Honey flying out 🤣 I am gonna have to try this with hot peppers! Yummy!!
I made my son, who loves hot, some hot honey and he loved it. Your recipe looks even better so I'll be trying it.! Have you ever made hot cinnamon oil? I've tried a couple of recipes from youtube and it's never turned out. I would love to know how to make this! Thanks!
I’m so going to do this! Just got all my peppers from my garden and need something to do with them! I have lots of honey too! Thank you! I can’t wait to taste garlic in honey! I’ve been wanting to try it for a long time! Love y’all!❤❤❤
I love this! I have just honey and garlic going at the moment, but I will be starting some of this for sure. I want to drizzle it over some cooked chicken. 😊 Thank you for sharing this. ❤
That looks and sounds delicious. So is this still a lacto fermentation? In fermenting I’m used to using a brine? This recipe understandably does not. I suppose the honey keeps everything from spoiling. I’m just curious. Great video!
The risk is for people that put garlic in OLIVE OIL I've been in fermenting and fermenting groups for at least 10 years making kombucha etc... I've never seen, read or heard of anyone in the groups getting sick from garlic infused honey. We do a spoon every day here, never been sick from it.
I have minced my garlic and put in a jar of avocado oil for years and have never had an issue my garlic is always covered with the oil and is stored in the fridge, I started off using olive oil but the pure olive oil sets in the fridge so I switch to avi oil
@@debrabray8855 Oil is an airless environment and garlic is a low acid food - the two, combined, mean there's an elevated risk of botulism. But that's if you store the garlic in the oil, not necessarily if you infuse the oil with garlic flavor by letting the cloves sit in the oil for a few days, then take the cloves out.
I'm new to the channel and have to say I like your some of the cute things you wear. Being that you are in a rural area, where do you shop? I hate shopping and love to pic up convenient ideas from others. Thank you!
I certainly don't mean to undermine Jess's efforts! The fermentation process is reliable, and fermented foods are incredibly beneficial for health. However, I personally choose not to consume any that haven't fermented for at least 10 days and have a decent amount of gas buildup. I'm quite fond of those bubble tops. And, it's possible that there's some apple cider fermenting in the basement as we speak...lol
OMG! My husband teased me because if I eat something too spicy it gives me the hiccups! I'm so glad I'm not the only one 😂. I'm going to try this recipe this weekend. I need an onion 😉
Ooops I forgot to share this pumpkin ball recipe from Miss Lippy 1cup pumpkin purée 2cups self rising flour 1/3 cup sugar 3 tbsp of milk or half & half + ~ 1tsp pumpkin pie spice Make it kind of cookie dough consistency fry 350 degrees till brown all over then sprinkle with powdered sugar she used a small cookie scooper to get perfect little balls ❤looks like a winner I’m doing it tonight
I've only made hot honey with ground spices. I usually use a habanero mix (which somehow is not very spicy at all) and a pinch of cayenne pepper. If my batch isnlow I'll try it this way.
Thank you Jess. I've read somewhere that wood should always be used with honey. No metal spoon. It creates a chemical reaction that takes away from the properties of the honey much like bentonite clay. Take good care and I bless you.
Ive had my fermented garlic honey in my pantry since last christmas... guess I should've put it in the fridge a Looooong time ago? Ive been using it in salad dressings with no issues tho.
Thank you! Would it be okay to leave the garlic cloves whole? I made a version of this a few weeks ago, but without slicing the garlic. Didn't think about the peppers, so now I'm going to try another batch like this one 🙂Also, I've left mine out on the counter all this time, I didn't think I was supposed to refrigerate, is that okay?
I have a jar of fermented honey in the fridge and I take a clove and a tablespoon no and then. Will have to try the fermented hot honey. I'd like to incorporate the fermented veggies into a fermented hot sauce as well.
Recently my 8 year old grandson told me if I would wet a dish cloth , roll it up and place it on my cutting board when I’m cutting onions my eyes wouldn’t tear. He said the particles released from the onions were attracted to the wet cloth. I tried it with red, white and yellow onions and it worked each time.
Wow! Nice to know! Thanks big guy!💕
Cool thanks ❤
Amazing !
He is smart for à 8 years old !!!
I love that! Since I wear contact lens, I don't have this issue!
A new channel I found, Homesteading with the Zimmermans, has a wonderful video about how she (as a woman raised in the Mennonite tradition) had never even heard about botulism and the like until she started watching videos about canning on TH-cam. She like you is an excellent resource. Highly recommend her channel if you haven’t found it already ❤ thanks, Jess!
RuthAnn is a friend of mine and an incredible resource! I love her and trust her wisdom!!
@@The_Farmers_Table not surprised ❤️😅
Ruthanne Zimmerman is excellent!
Ruthann and Jess are the only two video creators who cause me to drop what Im doing as soon as the notification dings.
I made orange, cinnamon, garlic, and Jalapeño Peppers honey
That sounds amazing!!..gunna try this🥰🥰🥰🥰
Do you use all parts of the orange?🍊🍊😊
I use coffee filters for fermentation. That way i can still use the canning ring around it and nothing gets in. I feel like most of us still have some laying around somewhere and if not its only a couple dollars for many many uses. Hope it helps.
😂 Hatefully Hot 🌶️🥵 😂 I'm definitely using this term with my family members who like to forget that some of us don't like it as hot as they do when they cook. "Add your hatefully hot spices after it's on your own plate!!" My son is going to love making your hot honey with his late bumber crop of peppers (post weed eater incident). ~Tami
Made this yesterday and making beef stew tonight! I appreciate these videos and their “cook and chat” style ❤
Last year I had pneumonia and fermented garlic honey was one of the few things that gave my throat relief. I love making it with my homegrown garlic.
I didn't know how much I just needed to sit down with you. Lots of work changes and I'm very on edge. This recipe is a must try on my list and this video is definitely calming me down
Hugs to you David. Im praying for peace for your sweet heart!!
@@The_Farmers_Table Thank you Jess 💖 God Bless You 💖
It's almost like a sweeter version of fire cider, sweet!!
I'm with you Jess. I'm a wimp when it comes to spice. Food should not hurt!
I like a bit of spice, but food should not bite back!
Finally someone who understands the beauty of fried chicken with honey!!! When Im driving long distances and am forced to eat from a drive through,I go to Chick Fil A and get their fried tenders and I ask for six packets of breakfast honey. Theyvalways look at me strangely but drizzle that on the tenders and Heaven comes down! pro tip: keep baby wipes near the driver's seat. The steering wheel WILL be sticky. ❤
Hahahah, I have ALWAYS got breakfast honey with my chick fila chicken!!
@@The_Farmers_Table Jess! My sticky sistah!!!
Salmon. It would be spectacular on seared salmon, drizzled with lemon juice. 🥹
Matter of fact, probably on Lobster and scallops too. . . any "meaty" seafood.
Not being scared of real food...I'm on board with that.
Just enjoyed our first batch. LOVE LOVE LOVE!! We had it on sweet potato burgers....
Add some fresh, whole cranberries! It'll blow your mind!
Last year I made fermented ginger honey for the first time...AMAZING! Used the honey in hot tea as well as a chunk of ginger. Also was great in stir fry sauces. So yummy! You have inspired me to try the hot honey...and I think I'll add a bit of ginger vs onion b/c I am not fond of raw onion.
My fingers are burning watching you cut the peppers without gloves.
I've been playing with wellness combinations this summer, too! Fermented lemon and ginger is a big one I love. Also, we are an alcohol free household, but I was fascinated with the whole gin soaked golden raisins and eating a spoonful a day for inflammation (lots of joint issues, etc, work hard play hard existence eventually catches up to us) so... I broke it down and combined organic green grapes (golden raisins pre-raisin) and crushed Juniper berries (primary component of gin) and fermented these. Adding to my Chamomile tea every night as a trial run/ hopeful study.... I'll have to see how it goes, only started taking it 3 days ago. Happy Honey Fermenting!!! 🌻🐝💛
I would love to see how it works for you! Good luck
Don’t want to cry just put a fan on blowing down or away if you can’t do from above. I always chop my onions at my kitchen table with my ceiling fan on blowing down. That is important because if you have your fan reversed for winter you will be pulling onion fumes up to your face.
Good idea. Thanks for sharing.
This reminds me of making fire cider, but with honey. I definitely want to try this. My husband always drizzles honey on his chicken and potatoes. This would be next level. And I believe very good for you.
I first learned about fermenting food from Donna Schwenk's Cultured Food Life, and awesome resource for all types of fermented foods! I remember her saying on a podcast a while back that properly fermented foods cannot harbor botulism because the healthy bacteria overtake it. Don't fear the real food!
I have 2 quarts of hot honey in my cabinet that I have been fermenting for several weeks. With the addition of the garlic, onion, and thyme, a teaspoon of your hot honey would be wonderful for a sore throat due to drainage. Hot honey is also delicious on sushi and pizza!
I'm going to have to try this. I made a few pints of fermented garlic honey last year in July and it still tastes great. It's been at room temp the whole time.
I never refrigerate mine
I have been chastised for this on homesteading pages. I laugh. One woman wished me well and hoped I didnt die. I am usung this recipe ❤
I keep a small fan on my counter for onion and garlic fumes. Works great.
I've had garlic and honey on my counter for a year now and when I feel like a cold comin on I start eating a piece of the fermented garlic each day , stops the cold dead !! its kind of yummy all by itself but I have put it on chicken and its awesome
oooo I love hot honey!!!! it's so fun all of the different flavor profiles you can make with it :> I really love adding spices to it -- I made a batch this summer and threw some peppercorns, cardamom pods, saffron, a cinnamon stick, and a couple cloves into the pepper+garlic mix. SO good, can recommend!!!
2:00 yea that recipe is only for people who don't want heat. Sugar cuts heat. Fermenting peppers in honey means that to get any heat your gonna need a pile of habaneros
I have garlic honey since last year. It tastes wonderful. We use when we are ill. It is so much milder than it was last year. Last year it was raw garlic hot.
i do a fermented lemon ginger, honey, and use it as a tea. I’ll add peppermint tea when I’m making it and it turns out amazing when you have a cold or starting to get one.
I’ve made regular garlic honey. Now I’m gonna make your hot honey. I’m excited thanks for sharing.❤
I went to a gathering last year in December and the host had made a cheese ball made of cream cheese and bacon covered in nuts-walnuts I believe, that was drizzled with “hot honey”. It was fantastic!
I do something similar but not fermenting just mix and put it into the fridge and have 1 spoonful every day. I do crush garlic, turmeric, ginger, lemon juice, lemon rind grated, honey and chilli flakes. I must say taste yummy. Also when I am lazy I use this "sauce" to cook with. I do chicken pieces or pork just saute the meat and pour in this sauce and cook it. With rice or boiled potato really yummy. Thank you Jess for your version I am going to try it especially for the fresh pepper reason. I have two pepper bush and all winter they gave me produce. Now Spring I am expecting much more on them.
I put it on my breakfast eggs - scrambled, open faced sammy, full sammy with cheese. Sooo good.
💚 I've made fermented garlic and fermented onion honey. I'll have to try this with the added peppers and thyme. Thanks Jess! 💚
ooh, how exciting! I've made hot honey and there is a local purveyor of hot honey in St. Louis. And I've made all kinds of long fermented garlic. But this is the kind of best of both worlds. Making today. Already thinking of ways to use it in Thanksgiving and its so good during cold season. Thinking about using green onions and ginger as well?
I did a lemon and ginger fermented honey for my tea.
Jess. How did u know this is what I am immersed in this very topic. Ferm garlic honey is how it started, last year. I now hv several fermented honey projects--with more to come. Tinctures too. I only hv couple habanada left. This is how I will use what is left. Thanks for the inspiration. I will def make your recipe to try it.
3:05 YES! Frank and to the point. But not flippant at all, I love it.
I done a honey lemon and ginger to ferment, I saw it on another channel and it’s good for the immune system
I've always been told to put a moist damp sponge next to the cutting board when you're cutting the onions so that the sponge itself absorbs the gases from the onion and that way it doesn't make your eyes want to cry because your eyes will absorb the gases from the onion if you don't have a sponge around to do the same thing but it has to be a moist sponge That's just from what I've been taught and told😊
I'm a massive spice wuss so I won't be making really hot honey but garlic honey sounds delightful! I do have some lemon verbena in the garden that's about to die back with the cold so I might use it to infuse honey too.
You should definitely try cranberries and elderberries fermented in honey! I put it in my teas all the time.
I was blown away with the first hot honey I made. Been a fan (daily) ever since.
Love it! While I am pulling my bulbs of garlic apart to plant the largest cloves, the smaller, and those where the skin has pulled off, go into my fermented honey jar!! Hot honey is next!
Oooh this sounds awesome! I think I will be trying some ginger and other holiday type spices in it. Like mace, cinnamon..... mmmmmmmmm
Thank you Jess! I've been so curious about hot honey because it's not super popular here in the PNW. I'm very excited to make this since I still have so much garlic from the garden this year!
I make the garlic honey! It's great! But adding peppers sounds good. Will have to try it!!
A lady in Kentucky makes lemon ginger honey!! Sound good!
I've tried that but for some reason I wasn't very successful as I have with honey garlic and honey lemon. Try a smaller quantity to begin with and see ( just in case , just a thought)
We are processing our sugar rush peach peppers, spicy slicers & jalapenos tonight. Pretty sure I have all the ingredients to make this.
yeah I have a jar of honey & garlic, two years old, only had to use it twice in the two years, its now black lol which does happen. Soooo helpful to have it on hand, I have not been sick to the point of going to the DR in over 5 years! Flipped my mason jar fortwo weeks and it was done, did not have a fermenting lid, and opened it to fast after flipping to burp the jar and ended up with Honey flying out 🤣 I am gonna have to try this with hot peppers! Yummy!!
I grew nadapenos for the first time and I absolutely love them. I can't handle alot of heat. I added them to your frittata recipe, sooooo good
I made my son, who loves hot, some hot honey and he loved it. Your recipe looks even better so I'll be trying it.! Have you ever made hot cinnamon oil? I've tried a couple of recipes from youtube and it's never turned out. I would love to know how to make this! Thanks!
Love this! I usually just make honey and garlic but this year I decided to add my red ripened jalapeño’s a month ago. I love it!
I did the honey and garlic for the first time yesterday.
Very interesting on the other combinations.
I make honey, lemon and ginger. It’s great for cold and congestion. And it tastes wonderful. My family calls it the witches brew! Lol
Sounds good, do you thinly slice the lemon and ginger?
@@kellipage2858 not too thin but not thick. The lemon is a little thicker than the ginger.
Thank you for sharing, I would love to try this ❤
I’m so going to do this! Just got all my peppers from my garden and need something to do with them! I have lots of honey too! Thank you! I can’t wait to taste garlic in honey! I’ve been wanting to try it for a long time! Love y’all!❤❤❤
Sounds amazing I will definitely have to try this! ♥️
Oh my goodness. I'm making this Now. I'm very tempted to do a quart. We are huge fans of each of these ingredients.❤thank you!
This looks awesome! I can't wait to try it!
You sold me on trying this... I made that chili crunch recipe you did awhile back and absolutely loved it
That sounds so good! I think I will make this with my next batch of aji mango peppers!
Sounds great. Definitely going to make some of this.
I love this! I have just honey and garlic going at the moment, but I will be starting some of this for sure. I want to drizzle it over some cooked chicken. 😊 Thank you for sharing this. ❤
Love watching your channel Jess.. Thank you for all you share.
Delishes! Blessings!
Making this today! Yum so excited!
That looks and sounds delicious. So is this still a lacto fermentation? In fermenting I’m used to using a brine? This recipe understandably does not. I suppose the honey keeps everything from spoiling. I’m just curious. Great video!
so true you hear the risk with fire cidar also and guess what i am 61 i love fire cider and never has reflux from it
This sounds delicious !!! My family still LOVES your sweet potato hash! It’s a family favorite!
Ty. I was getting worried about mine being runny.
Sooo excited to try this! I bless you!
The risk is for people that put garlic in OLIVE OIL I've been in fermenting and fermenting groups for at least 10 years making kombucha etc... I've never seen, read or heard of anyone in the groups getting sick from garlic infused honey. We do a spoon every day here, never been sick from it.
What's the risk of garlic infused olive oil? I use it every day on salad.
@@debrabray8855nothing if I used within a few months and kept refrigerated. If you "fetmented" it is what I think she's referring to.
@@debrabray8855botulism.
I have minced my garlic and put in a jar of avocado oil for years and have never had an issue my garlic is always covered with the oil and is stored in the fridge, I started off using olive oil but the pure olive oil sets in the fridge so I switch to avi oil
@@debrabray8855 Oil is an airless environment and garlic is a low acid food - the two, combined, mean there's an elevated risk of botulism. But that's if you store the garlic in the oil, not necessarily if you infuse the oil with garlic flavor by letting the cloves sit in the oil for a few days, then take the cloves out.
Sounds delicious
Something I will definitely try
I'm new to the channel and have to say I like your some of the cute things you wear. Being that you are in a rural area, where do you shop? I hate shopping and love to pic up convenient ideas from others. Thank you!
Wow! Making some for Christmas gifts! Thanks!
My honey garlic ferment is in my cabinet with my tinctures. It is over a year old and still awesome.....maybe even better than a 30 day ferment.
I certainly don't mean to undermine Jess's efforts! The fermentation process is reliable, and fermented foods are incredibly beneficial for health. However, I personally choose not to consume any that haven't fermented for at least 10 days and have a decent amount of gas buildup. I'm quite fond of those bubble tops. And, it's possible that there's some apple cider fermenting in the basement as we speak...lol
OMG! My husband teased me because if I eat something too spicy it gives me the hiccups! I'm so glad I'm not the only one 😂. I'm going to try this recipe this weekend. I need an onion 😉
Ooops I forgot to share this pumpkin ball recipe from Miss Lippy 1cup pumpkin purée
2cups self rising flour
1/3 cup sugar
3 tbsp of milk or half & half + ~
1tsp pumpkin pie spice
Make it kind of cookie dough consistency fry 350 degrees till brown all over then sprinkle with powdered sugar she used a small cookie scooper to get perfect little balls ❤looks like a winner I’m doing it tonight
It’s good just made them do put some powdered sugar on them thick 👍👍👍
I've only made hot honey with ground spices. I usually use a habanero mix (which somehow is not very spicy at all) and a pinch of cayenne pepper. If my batch isnlow I'll try it this way.
Love you Jess! Just made some myself a week ago! It was fun to see you were thinking the same thing!!
Thank you Jess. I've read somewhere that wood should always be used with honey. No metal spoon. It creates a chemical reaction that takes away from the properties of the honey much like bentonite clay. Take good care and I bless you.
I will have to try this❤
Ive had my fermented garlic honey in my pantry since last christmas... guess I should've put it in the fridge a Looooong time ago? Ive been using it in salad dressings with no issues tho.
Thank you! Ive been waiting for you to show us this recipe. Cant wait to try it:)
Love this! I’m sick of buying hot honey!
A fried chicken sandwich with hot honey is probably my favorite thing to eat. My mouth is watering just thinking of it.
I absolutely enjoy your videos and totally understand your nutritional value in things: Thank you.😊❤😊😊❤❤❤❤😊😊😊😊❤❤❤❤😊😊😊😊❤❤❤❤❤❤❤❤❤
Thank you! Would it be okay to leave the garlic cloves whole? I made a version of this a few weeks ago, but without slicing the garlic. Didn't think about the peppers, so now I'm going to try another batch like this one 🙂Also, I've left mine out on the counter all this time, I didn't think I was supposed to refrigerate, is that okay?
Hey Jess!! Thank you!
Ohhh yum. Making this over the weekend. Thank you Jess ❤
I have a jar of fermented honey in the fridge and I take a clove and a tablespoon no and then. Will have to try the fermented hot honey. I'd like to incorporate the fermented veggies into a fermented hot sauce as well.
Love love love your videos❤
I HAVE BEEN WAITING FOR THIS!!!!THANK YOU
Looks delicious I really need to try this 😊
Can you post your roasted sweet potato recipe? I'm sure it's absolutely fabulous!!
Thanks for sharing. I'm interested in other things that fermentation would be good to do?
I haven't had a sm\andwich in 2 1/2 years since I quit gluten. I would LOVE for you to make and share the gluten-free bread that you make!!!
I will have to make this at Christmas, my daughter will be home. She loves honey and hot things.