Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Hot Honey Pickled Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 3 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 24 hours 35 minutes
  • Yield: 4 servings
  • Category: Pickles
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This Easy Hot Honey Pickled Carrots recipe combines the sweetness of honey with the tang of apple cider vinegar and a spicy kick from red pepper flakes, creating a flavorful and crunchy pickle perfect for snacking or adding to salads and sandwiches. The carrots are simmered briefly in a hot brine and then refrigerated for a day to develop their vibrant flavor and crisp texture.

Ingredients

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)

Main Ingredient

  • 1 pound carrots (peeled and cut into sticks)

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. This mixture will form the flavorful base that pickles the carrots.
  2. Heat the Brine: Place the saucepan over medium heat. Stir continuously until the honey and salt fully dissolve and the liquid comes to a gentle simmer, allowing the flavors to meld.
  3. Add Carrots: Add the peeled and cut carrot sticks directly into the hot brine in the saucepan. Stir gently to ensure each piece is well-coated with the pickling liquid.
  4. Cool the Mixture: Remove the saucepan from heat and let it sit at room temperature for about 10 minutes. This cooling step is essential to help maintain the carrots’ crunchy texture.
  5. Jar and Refrigerate: Carefully transfer the carrots along with the brine into a clean glass jar, making sure the carrots are fully submerged to allow even pickling. Seal the jar tightly and refrigerate for at least 24 hours before serving to develop full flavor.

Notes

  • For extra heat, increase the amount of red pepper flakes to taste.
  • Use kosher salt as recommended for a cleaner, more controlled salting process.
  • Ensure carrots remain submerged in the brine to avoid spoilage.
  • The pickled carrots keep well for up to 2 weeks refrigerated.
  • Adjust sweetness by adding more or less honey according to preference.

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