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Hot Honey Pickled Carrots

Hot Honey Pickled Carrots

Tender carrot sticks pickled in a sweet-hot honey and vinegar brine, ready after 12 hours of chilling.
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Prep Time 10 minutes
Cook Time 3 minutes
Chilling Time 12 hours
Total Time 12 hours 13 minutes
Course Condiment, Snack
Cuisine American
Servings 4 servings
Calories 50 kcal

Ingredients
  

Carrots

  • 1 lb carrots peeled and sliced into 3-inch sticks, ½ inch thick

Brine

  • 0.25 cup hot honey
  • 0.5 cup apple cider vinegar
  • 0.5 cup water
  • 1 tbsp kosher salt
  • 1 tsp black peppercorns whole
  • 1 tsp mustard seeds
  • 0.5 tsp red pepper flakes
  • 2 cloves garlic smashed

Instructions
 

Carrots

  • Peel and slice the carrots into sticks about 3 inches long and ½ inch thick.

Brine

  • In a small saucepan, combine hot honey, apple cider vinegar, water, kosher salt, black peppercorns, mustard seeds, red pepper flakes, and smashed garlic.
  • Bring to a simmer over medium heat and stir until the salt dissolves, about 3 minutes.
  • Remove from heat and let the brine cool slightly, about 5 minutes.

Assembly

  • Pack the carrot sticks into a clean jar and pour the warm brine over them, making sure they are fully submerged.
  • Allow to cool to room temperature, seal the jar, and refrigerate for at least 12 hours before serving.

Notes

Testing Note (prep): I found slicing all carrots uniformly speeds pickling.
Testing Note (cooking): I noticed the brine deepens flavor after simmering the full 3 minutes.
Testing Note (storage): The pickles develop best tang after at least 48 hours in the fridge.

Nutrition

Serving: 100gCalories: 50kcalCarbohydrates: 7g
Keyword hot honey carrots, Hot Honey Pickled Carrots, pickled carrots, quick pickles, spicy pickled vegetables
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