Hot Honey Pickled Carrots

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Hot Honey Pickled Carrots

 Description

Hot Honey Pickled Carrots are a bold, crunchy refrigerator pickle that balances sweet honey, tangy vinegar, and spicy chili heat. The natural sweetness of carrots intensifies during pickling, creating a vibrant topping perfect for sandwiches, tacos, salads, grain bowls, charcuterie boards, or straight-from-the-jar snacking.

These are quick refrigerator pickles — no pressure canning required.

 Ingredients (Makes 2 Pint Jars / About 4–6 Servings)

  • 1 lb (450g) carrots, sliced into rounds or sticks

  • 2 cloves garlic, smashed

  • 1 cup apple cider vinegar (or white vinegar)

  • ¾ cup water

  • 3 tablespoons raw honey

  • 1 teaspoon salt

  • 1 teaspoon mustard seeds

  • ½ teaspoon black peppercorns

  • ½–1 teaspoon red chili flakes (adjust heat level)

  • Optional: ½ teaspoon coriander seeds

 Instructions

  1. Prep Carrots
    Wash and slice carrots evenly (¼-inch rounds or thin sticks).

  2. Pack Jars
    Divide carrots and garlic between two clean pint jars.

  3. Make Brine
    In a saucepan, combine vinegar, water, honey, salt, mustard seeds, peppercorns, chili flakes, and coriander (if using).
    Bring to a gentle simmer, stirring until honey dissolves.

  4. Pour & Seal
    Carefully pour hot brine over carrots, fully submerging them. Tap jars to remove air bubbles.

  5. Cool & Refrigerate
    Let cool to room temperature, then seal and refrigerate.

  6. Wait
    Best flavor develops after 24–48 hours.

Storage

  • Refrigerator only

  • Keeps up to 3 weeks

  • Flavor intensifies over time

 Notes & Tips

✔ For extra crunch: briefly blanch carrots for 1 minute before pickling
✔ For more heat: add sliced fresh jalapeño
✔ For milder version: reduce chili flakes to ¼ tsp
✔ For deeper flavor: add a cinnamon stick or bay leaf
✔ Use raw, local honey for best flavor

Servings

  • Makes about 4–6 servings

  • Serving size: ½ cup

Nutritional Info (Approx. per ½ cup)

  • Calories: 60–80

  • Carbohydrates: 14g

  • Sugar: 10g (natural + honey)

  • Fiber: 2g

  • Fat: 0g

  • Protein: 1g

  • Sodium: ~200mg

(Varies depending on honey amount.)

 Benefits

✔ Supports gut health (natural fermentation effect, though vinegar-based)
✔ Rich in beta-carotene (vitamin A support)
✔ Lower-calorie snack alternative
✔ May support digestion (vinegar)
✔ Satisfies sweet + spicy cravings
✔ Adds flavor without heavy sauces

Q & A

Q: Are these fermented pickles?
No. This is a quick vinegar brine, not a salt fermentation.

Q: Can I water-bath can these?
This recipe is designed for refrigerator pickling. For shelf-stable canning, vinegar ratios must meet tested safety standards.

Q: Can I use maple syrup instead of honey?
Yes! It will give a slightly deeper, earthy sweetness.

Q: How spicy are they?
Mild to medium with ½ tsp chili flakes. Adjust to taste.

Q: Can I use baby carrots?
Yes, but slice them for better brine absorption.

Q: Do they get softer over time?
They stay crisp for about 2 weeks, then gradually soften.

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