Description
Crisp, tangy pickled carrots with a sweet-spicy kick from honey and chili flakes perfect for snacking, salads, or serving alongside sandwiches and charcuterie.
Ingredients
1 lb carrots, peeled and cut into thin sticks
1 cup apple cider vinegar
1 cup water
3 tbsp honey
1 tbsp sugar
1 1/2 tsp salt
1/2 tsp crushed red pepper flakes (adjust to taste)
2 garlic cloves, smashed
1/2 tsp mustard seeds (optional)
Instructions
1. Pack carrot sticks tightly into a clean pint jar or two smaller jars.
2. In a small saucepan, combine vinegar, water, honey, sugar, salt, red pepper flakes, garlic, and mustard seeds.
3. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
4. Pour the hot brine over the carrots, ensuring they are fully submerged.
5. Seal jars with lids and let cool to room temperature.
6. Refrigerate for at least 24 hours before serving to develop flavor.
7. Enjoy chilled — keeps well in the fridge for up to 3 weeks.
Notes
For a milder version, reduce or omit the red pepper flakes.
Try adding thin slices of jalapeño or a sprig of dill for extra flavor.
Delicious in tacos, grain bowls, or on charcuterie boards.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Condiment
- Method: Quick Pickled
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 7g
- Sodium: 170mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: hot honey pickled carrots, spicy pickles, refrigerator pickles, tangy snacks