Description
Crunchy, sweet, and tangy pickled carrots that are easy to make and perfect for snacks or salads.
Ingredients
Scale
- 1 cup apple cider vinegar
- 1/2 cup honey
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon salt (kosher or sea salt recommended)
- 1 teaspoon black peppercorns (optional)
- 2 cloves garlic (crushed)
- 4 cups carrot sticks (fresh young carrots preferred)
Instructions
- In a medium saucepan, combine apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and crushed garlic. Stir gently and heat over medium heat.
- Once simmering, add carrot sticks and stir to coat. Heat for another 2-3 minutes.
- Remove from heat and let cool for 10 minutes.
- Transfer carrots and pickling liquid into a clean jar, ensuring carrots are submerged.
- Seal tightly and refrigerate for at least 24 hours before serving.
Notes
- Carrots can be stored in the refrigerator for up to a month.
- Adjust spices to preference for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 12g
- Sodium: 260mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg