Description
These Hot Honey Pickled Carrots offer a perfect balance of spiciness and sweetness, making them a delightful addition to any meal or snack.
Ingredients
Scale
- 1 pound carrots peeled and cut into sticks
- 1 cup apple cider vinegar
- 1/2 cup honey
- 1 teaspoon red pepper flakes or more to taste
- 1 teaspoon kosher salt (recommended)
- 1 teaspoon black peppercorns
- 2 cloves garlic smashed
Instructions
- In a medium saucepan, combine the apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and the smashed garlic cloves.
- Place the pan over medium heat. Stir until the honey and salt completely dissolve and the mixture comes to a gentle simmer.
- Add the prepared carrot sticks directly into the saucepan with the hot brine. Stir gently to ensure all carrots are coated.
- Remove the pan from the heat and let it sit on the counter to cool for about 10 minutes. This step is crucial for keeping the carrots crunchy.
- Carefully transfer the carrots and the brine into a clean glass jar, ensuring the carrots are completely submerged. Seal the jar and refrigerate for at least 24 hours before serving.
Notes
- Allow the pickled carrots to sit for longer than 24 hours for improved flavor.
- Adjust the level of heat by adding more or fewer red pepper flakes.
- These pickled carrots can be stored in the refrigerator for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pickling
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 13g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg