Ingredients
- 1 pound carrots, peeled and cut into sticks
- 1 cup apple cider vinegar
- 1/2 cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 2 garlic cloves, smashed
- 1/2 teaspoon mustard seeds (optional)
- Fresh dill sprigs (optional)
- Extra red pepper flakes (optional, for more heat)
Instructions
- Wash, peel, and cut the carrots into sticks, coins, or desired shapes.
- In a medium saucepan, combine apple cider vinegar, honey, red pepper flakes, kosher salt, black peppercorns, and smashed garlic.
- Heat over medium heat, stirring until honey and salt fully dissolve.
- Bring mixture to a gentle simmer without boiling aggressively.
- Add carrots to the hot brine and stir to coat evenly.
- Remove from heat and let carrots sit in the brine for about 10 minutes.
- Transfer carrots and brine into a clean glass jar.
- Ensure carrots are fully submerged in liquid.
- Let cool slightly, then seal the jar tightly.
- Refrigerate for at least 24 hours before serving for best flavor.
Notes
- For extra spice, increase red pepper flakes or add fresh jalapeños.
- For a milder version, reduce red pepper flakes.
- Rice vinegar can be used for a softer, slightly sweeter flavor.
- White vinegar gives a sharper, more traditional pickle taste.
- Flavor improves after a few days in the fridge.
- Store in airtight glass jars in the refrigerator for 3–4 weeks.
- Do not overcook carrots to maintain crunch.
- Great as snacks, sandwich toppings, or salad additions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 160
- Sugar: 42g
- Sodium: 575mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
