I Made These Hot Honey Pickled Carrots Once, Now I'm Hooked (Print Version)

Crunchy carrot sticks in a tangy hot honey brine with garlic, peppercorns, and chili flakes.

# Ingredients:

For the carrots

01 - 1 lb (450 g) carrots, peeled and cut into 3-inch sticks

02 - 2 cloves garlic, smashed

03 - 1 small jalapeno, thinly sliced, optional

04 - 1 teaspoon whole black peppercorns

For the hot honey brine

05 - 1 cup (240 ml) apple cider vinegar

06 - 1/2 cup (120 ml) water

07 - 1/2 cup (170 g) honey

08 - 1 teaspoon kosher salt

09 - 1/2 to 1 teaspoon red pepper flakes

# Instructions:

01 - Peel the carrots and cut them into even sticks about 3 inches long and 1/2 inch thick.

02 - Place the carrot sticks, smashed garlic, jalapeno if using, and peppercorns in a clean wide-mouth quart jar.

03 - Combine apple cider vinegar, water, honey, kosher salt, and red pepper flakes in a small saucepan. Bring to a gentle simmer for 2-3 minutes, stirring until the honey and salt dissolve.

04 - Carefully pour the hot brine over the carrots until fully covered. Tap the jar gently to release air bubbles.

05 - Let the jar stand at room temperature for about 30 minutes, until no longer steaming hot.

06 - Seal the jar and refrigerate for at least 24 hours before eating. Keep chilled and use clean utensils when serving.

# Notes:

01 - This is a refrigerator pickle recipe, not a shelf-stable canning recipe.

02 - Best after 24-48 hours in the refrigerator.

03 - Use within 3 weeks for the best flavor and crunch.

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