Hot Honey Pickled Carrots Recipe – Easy Spicy Pickle Snack Idea
Hot honey pickled carrots are the perfect balance of sweet and spicy! Crisp carrots pickled with golden honey, vinegar, and chili flakes create a bold, flavorful snack that’s simple to make. Ideal for charcuterie boards, sandwiches, or as a zesty side dish that adds a pop of flavor to any meal.
Equipment
- Saucepan
- Measuring cups & spoons
- Knife + cutting board
- Sterilized glass jars with lids
Ingredients
- 4 medium carrots, peeled and sliced into sticks or coins
- 1 cup apple cider vinegar (or rice vinegar for variation)
- 1 cup water
- ¼ cup hot honey (or maple syrup for variation)
- 2 tbsp sugar
- 1 tbsp salt
- 2 garlic cloves, smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- ½ tsp chili flakes (adjust to taste)
- Optional: ginger slices, jalapeños, rainbow carrots
Instructions
- Prepare Carrots: Wash, peel, and slice carrots into sticks or coins.
- Make Brine: In saucepan, combine vinegar, water, hot honey, sugar, salt, garlic, peppercorns, mustard seeds, and chili flakes.
- Simmer: Heat gently until sugar and salt dissolve. Avoid boiling too long to prevent honey from burning.
- Pack Jars: Place carrots in sterilized jars. Pour hot brine over carrots, ensuring they’re submerged.
- Cool & Seal: Let jars cool to room temperature. Seal tightly.
- Refrigerate: Chill for at least 24 hours before eating. Flavor deepens after 48 hours.
Notes
- Add ginger for warmth or jalapeños for extra heat.
- Use maple syrup instead of honey for a deeper sweetness.
- Rainbow carrots make jars visually stunning.
- Store in fridge up to 2 weeks; flavor intensifies over time.
- Always use clean utensils to avoid contamination.