Description
Sweet and spicy hot honey pickled carrots, a versatile addition to salads, sandwiches, and cheese boards.
Ingredients
Scale
- 4 cups Carrots, sliced
- 1 cup Hot Honey
- 1 cup Apple Cider Vinegar
- 1 cup Water
- 1/4 cup Sugar
- 2 tsp Salt
- 4 cloves Garlic, crushed
- 1 tsp Peppercorns
- 1 tsp Red Chili Flakes
Instructions
- Wash the carrots thoroughly. Trim the ends and cut them into sticks or rounds.
- In a medium saucepan, combine equal parts water and apple cider vinegar. Add in the hot honey, sugar, and salt. Stir until the sugar dissolves.
- Add garlic, peppercorns, and red chili flakes to the brine. Bring to a gentle boil for 5 minutes.
- Pack the prepared carrots into a clean glass jar.
- Pour the hot brine over the packed carrots, ensuring they are completely submerged.
- Seal the jar tightly and let it cool to room temperature before refrigerating for at least 24 hours.
Notes
For best flavor, enjoy the pickled carrots within 2-3 weeks. Make sure to keep the jar refrigerated.
- Prep Time: 15
- Cook Time: 10
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 10g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled carrots, hot honey, condiment, vegetarian
