Introduction

Hot Honey Pickled Carrots offer a delightful balance of sweet and spicy flavors, perfect as a tangy snack or a vibrant side. These quick pickles bring a fresh crunch with a kick, making them a versatile addition to any meal.

The image shows a close-up of three clear glass jars filled with thin carrot slices and small mustard seeds in a liquid brine. The carrot slices are bright orange with some white-yellow slices mixed in, tightly packed in layers inside the jar. Tiny black, white, and yellow mustard seeds are scattered throughout the jar, floating in the translucent light amber liquid. The background is a white marbled texture, which contrasts with the warm colors of the pickled carrots. The depth and sharp focus on the front jar highlight the texture of the carrots and seeds while the other jars blur softly behind it. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a saucepan, combine apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and garlic. Bring the mixture to a simmer over medium heat.
Step 2: Once simmering, add the carrot sticks and stir to coat them well in the pickling liquid.
Step 3: Remove the saucepan from heat and let the carrots cool in the liquid for about 10 minutes.
Step 4: Transfer the carrots along with the pickling liquid into a jar or airtight container.
Step 5: Refrigerate for at least 24 hours before serving to allow the flavors to fully develop.

Tips & Variations

Use rainbow carrots for a colorful pickled snack that brightens any plate.
Add a few slices of fresh ginger for an extra layer of warmth and complexity.
Adjust the amount of red pepper flakes to control the spice level to your preference.
For a milder sweetness, substitute half the honey with brown sugar or maple syrup.

Storage

Store the pickled carrots in an airtight container in the refrigerator. They will keep well for up to 2 weeks. Before serving, give the jar a gentle shake to redistribute the flavors. Enjoy them chilled or at room temperature.

How to Serve

A clear glass jar filled with stacked bright orange carrot slices, each slice showing the round shape and smooth texture typical of fresh carrots. The carrots are submerged in a lightly colored liquid that contains visible small white and black seeds, likely spices, floating and resting among the carrot slices. The jar is open and full to the top, with a few similar jars blurred in the background on a white marbled surface. The lighting highlights the shiny surface of the liquid and the fresh look of the carrots, giving a fresh and vibrant feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white vinegar instead of apple cider vinegar?

Yes, you can substitute regular white vinegar, but apple cider vinegar adds a fruitier, milder tang that complements the honey and spices well.

How spicy are these pickled carrots?

The spice comes from the red pepper flakes and is moderate. You can easily adjust the amount of flakes to make them milder or hotter depending on your taste.

Hot Honey Pickled Carrots Recipe

Print Recipe

★★★★★

4.7 from 133 reviews

Hot Honey Pickled Carrots are a vibrant and tangy snack featuring crisp carrot sticks soaked in a sweet and spicy pickling brine made from apple cider vinegar, honey, and red pepper flakes. This easy recipe combines aromatic garlic and whole spices to create a flavorful addition perfect for salads, sandwiches, or as a zesty side.

Author: Bella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 day 20 minutes
Yield: About 4 servings 1x
Category: Pickles & Preserves
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pickling Brine

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

Main Ingredient

1 pound carrots, peeled and cut into sticks

Instructions

Prepare the pickling brine: In a saucepan, combine the apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and smashed garlic cloves. Heat the mixture over medium heat until it reaches a gentle simmer, allowing the flavors to meld together.
Add the carrots: Once the brine is simmering, add the peeled and cut carrot sticks to the saucepan. Stir well to ensure all the carrot pieces are thoroughly coated with the hot honey pickling mixture.
Cool the mixture: Remove the saucepan from heat and let the carrots and liquid cool down for about 10 minutes. This helps temper the carrots and prevents them from becoming too soft.
Transfer to container: Pour the carrots along with the pickling liquid into a clean jar or airtight container. Make sure the carrot sticks are fully submerged in the pickling brine for best results.
Refrigerate and marinate: Refrigerate the jar for at least 24 hours before serving. This resting time allows the carrots to absorb the sweet, spicy, and tangy notes of the pickling liquid, resulting in a deliciously flavorful snack.

Notes

For a milder spice, reduce the amount of red pepper flakes or omit them entirely.
Use fresh, firm carrots for the best texture after pickling.
These pickled carrots can be stored refrigerated for up to 2 weeks.
Experiment with additional spices like mustard seeds or fresh herbs for extra flavor complexity.

Keywords: hot honey pickled carrots, pickled carrots recipe, spicy pickled carrots, honey pickles, easy pickled vegetables, sweet and spicy pickled carrots