Ingredients
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 salt
- 1 teaspoon black peppercorns
- 2 cloves garlic, peeled and smashed
Instructions
- Prepare the brine: In a saucepan, combine apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and smashed garlic cloves. Heat over medium heat until the mixture comes to a gentle simmer.
- Add the carrots: Once simmering, add the peeled carrot sticks to the saucepan and stir well to ensure all pieces are coated with the hot brine.
- Cool the mixture: Remove the saucepan from the heat and allow the carrots and brine to cool together for about 10 minutes, which helps the flavors meld without overcooking the carrots.
- Store the carrots: Transfer the carrots along with the pickling liquid into a clean jar or airtight container, ensuring the carrots are fully submerged.
- Chill and marinate: Refrigerate the jar for at least 24 hours before serving to allow the carrots to absorb the sweet and spicy flavors thoroughly.
Notes
- For a crisper texture, keep the carrots refrigerated and consume within 1 week.
- You can adjust the amount of red pepper flakes to make the pickles more or less spicy according to your preference.
- This recipe works well as a side dish, snack, or addition to salads and sandwiches.
- Using honey adds a natural sweetness and slight floral note but can be substituted with maple syrup for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pickled Vegetables
- Method: Stovetop
- Cuisine: American