Easy Hot Honey Pickled Carrots
Serves 1
Directions
- 1In a medium saucepan, combine the apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and the smashed garlic cloves.
- 2Place the pan over medium heat. Stir until the honey and salt completely dissolve and the mixture comes to a gentle simmer.
- 3Add the prepared carrot sticks directly into the saucepan with the hot brine. Stir gently to ensure all carrots are coated.
- 4Remove 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.
- 5Carefully 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.
Ingredients
- 1 lb Carrots, cut into sticks
- 2 cloves Garlic
- 0.5 C Honey
- 1 tsp Chili Flakes
- 1 tsp Black Peppercorns
- 1 tsp Kosher Salt
- 1 C Apple Cider Vinegar
Equipment
jarsaucepan
Tips
- The secret to crunchy carrots is to remove them from the heat and let them cool for 10 minutes before jarring. Do not boil the carrots in the brine.