Description
A vibrant and flavorful twist on traditional pickles, these Hot Honey Pickled Carrots are a sweet and spicy snack perfect for any occasion.
Ingredients
- Carrots: Fresh and firm, cut into sticks or slices
- Honey: 1 cup
- Vinegar: 1 cup (white or apple cider)
- Water: ½ cup
- Salt: 2 teaspoons
- Red Pepper Flakes: 1 teaspoon
- Optional Spices: Peppercorns, garlic, bay leaves
Instructions
- Prepare the Carrots: Wash and peel the carrots, then cut them into thin sticks or slices.
- Create the Brine: In a saucepan, combine honey, vinegar, water, salt, and red pepper flakes; bring to a gentle simmer.
- Cool the Brine: Remove from heat and let it cool for about 10 minutes.
- Pack the Jars: Place prepared carrot pieces into a clean jar, packing them tightly.
- Pour the Brine: Carefully pour the hot brine over the carrots, ensuring they are submerged.
- Seal and Chill: Seal the jar tightly and let it come to room temperature before refrigerating.
- Allow to Pickle: Let sit for at least 24 hours before enjoying for best flavor.
Notes
You can prepare these pickled carrots up to several weeks in advance. They last in the fridge for about 2–4 weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 8g
- Sodium: 130mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg