Description
Enjoy the sweet heat of these crunchy Hot Honey Pickled Carrots, a perfect addition to any meal or snack.
Ingredients
Scale
- 1 pound carrots
- 1 cup apple cider vinegar
- 1/2 cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 2 cloves garlic
Instructions
- Prepare the brine: In your saucepan, combine the apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and garlic. Set it over medium heat and stir until the honey dissolves completely.
- Add the carrots: Once your brine is simmering, gently add the prepared carrot sticks, stirring to coat.
- Cool down: Remove the saucepan from heat and allow it to cool for about 10 minutes.
- Pack and submerge: Transfer the carrots along with the brine into a clean jar or airtight container.
- Refrigerate: Seal your jar and place it in the refrigerator for at least 24 hours before enjoying.
Notes
These pickles can be stored in the fridge for up to two weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 13g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg