Suggestions:
Be sure to use raw honey - for natural yeast and microbes to help with fermentation process.
For spicier finish use habanero, scotch bonnet, cayenne peppers.
Mix it up with the herbs if you feel daring!
Be sure to add the Apple Cider Vinegar in order to ensure you have the proper balance to ensure fermentation.

For best results, all the ingredients should be organic, and washed with cold water to remove debris.

1. Clean and sterilize a pint jar by boiling for 10 minutes (or put in dishwasher with the heat dry setting on.
2. After the jar is dry, put the peppers, garlic, & herbs in the bottom of the jar. 
3, Add Cider Vinegar, and give the mix a vigorous stir.
4. Top with honey, and swirl until everything is thoroughly coated with honey (you do not need to use 2 cups, leave a tiny bit of head space in the jar, but make sure everything is submerged).
5. Top with cheesecloth, secure with a rubberband, and put in a darkish spot of your kitchen to ferment.
6. Wait a minimum of 2 weeks, swirling occasionally to make sure that the peppers, & garlic remain submerged.
7. The honey will begin to loosen (the moisture from the peppers & garlic will have thinned the honey) and become slightly bubbly - after two weeks it is ready to use.
8. Store in a cool, dark spot or in the fridge. The flavor will get stronger a time passes.
9. To use, make sure you use a clean utensil to scoop, or pour directly from the jar. Do not cross contaminate the honey.