Description
An explosion of flavors with crunchy carrots, tangy apple cider vinegar, and sweet honey, enhanced by red pepper flakes.
Ingredients
Scale
- 2 cups carrots, sliced
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 clove garlic, crushed
- 1 teaspoon black peppercorns
Instructions
- Prepare the brine: In a saucepan, combine 1 cup of water, 1 cup of apple cider vinegar, 1/2 cup of honey, 1 teaspoon of salt, 1 teaspoon of red pepper flakes, 1 crushed garlic clove, and 1 teaspoon of black peppercorns. Heat over medium heat, gently stirring until the mixture reaches a rolling boil and the honey dissolves completely.
- Slice your carrots: While the brine simmers, slice the carrots into thin disks or sticks.
- Pack the jar: Transfer the freshly sliced carrots into a clean, sterilized jar, packing them snugly.
- Pour the brine: Remove the saucepan from the heat and pour the hot pickling liquid over the carrots, ensuring they are fully submerged.
- Seal and cool: Secure the lid tightly and allow the jar to cool at room temperature before transferring it to the refrigerator.
- Wait at least 24 hours before tasting; these pickles can last up to two weeks in the fridge.
Notes
Hot honey pickled carrots are versatile and can be added to various dishes, enhancing flavors and adding crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 20g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg