Slice onions and jalapenos very thinly (about 1/8 inch thick).
Combine honey, vinegar, salt, mustard powder, ground coriander, paprika and turmeric in a saucepan. Bring to a boil.
Add the sliced onions and peppers to the hot brine. Stir to combine and bring back to a boil. Turn off the heat and transfer into a non- metal container to cool. I like to use glass pint mason jars for pickling. Cool and refrigerate.
Let the Honey Jalapeno Onions develop full flavor for at least 24 hours before serving.
Serve with smoked meats and fish, cheese sandwiches, tacos or on top of a salad. Try a new spicy cocktail by placing a teaspoonful into a martini class and top with gin; stir gently and sip.