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Easy Hot Honey Pickled Carrots Recipe

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4 from 3 reviews

  • Author: Sara
  • Total Time: 24 hours 20 minutes
  • Yield: 4 servings

Description

Easy Hot Honey Pickled Carrots are a tangy, sweet, and spicy snack or side that combines the crunch of fresh carrots with a flavorful brine made of apple cider vinegar, honey, and warming spices. This no-cook pickling process infuses the carrots with delicious heat from red pepper flakes and depth from garlic and peppercorns, perfect for adding a zesty kick to salads, sandwiches, or enjoying on their own.

Ingredients

Vegetables

  • 1 pound carrots (peeled and cut into sticks)

Pickling Brine

  • 1 cup apple cider vinegar
  • 1/2 cup honey
  • 1 teaspoon red pepper flakes (or more to taste)
  • 1 teaspoon salt (kosher salt recommended)
  • 1 teaspoon black peppercorns
  • 2 cloves garlic (smashed)

Instructions

  1. Prepare the brine: In a medium saucepan, combine the apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and smashed garlic cloves.
  2. Heat the mixture: Place the saucepan over medium heat and stir until the honey and salt are fully dissolved and the mixture reaches a gentle simmer, infusing the flavors together.
  3. Add the carrots: Add the peeled and cut carrot sticks directly into the hot brine. Stir gently to make sure all the carrots are evenly coated with the spiced mixture.
  4. Cool the mixture: Remove the saucepan from the heat and let it cool at room temperature for about 10 minutes. This helps to retain the carrots’ crisp texture while allowing them to soak up the flavors.
  5. Jar and refrigerate: Transfer the carrots and brine carefully into a clean glass jar, ensuring the carrots are fully submerged. Seal the jar tightly and refrigerate for at least 24 hours before serving to allow full flavor development.

Notes

  • For extra crunch, make sure to cool the brine before refrigerating rather than pouring hot brine directly into the jar.
  • You can adjust the amount of red pepper flakes to your preferred heat level.
  • Use kosher salt for the best flavor and brine clarity.
  • These pickled carrots last up to 2 weeks in the refrigerator.
  • They make a great accompaniment to sandwiches, salads, or charcuterie boards.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pickles & Preserves
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/easy-hot-honey-pickled-carrots-recipe/