Ingredients:
- 1 pound carrots, peeled and cut into sticks
- 1 cup apple cider vinegar
- 1/2 cup honey
- 1 teaspoon red pepper flakes (or more to taste)
- 1 teaspoon salt (kosher recommended)
- 1 teaspoon black peppercorns
- 2 cloves garlic, smashed
Instructions:
1. Make the Brine
In a medium saucepan, combine apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and garlic.
Heat over medium, stirring until the honey and salt dissolve and the mixture reaches a gentle simmer.
2. Add Carrots
Add the carrot sticks directly into the hot brine. Stir gently to coat evenly.
3. Cool Slightly
Remove from heat and let sit for about 10 minutes. This helps keep the carrots crisp.
4. Jar and Chill
Transfer carrots and brine into a clean glass jar, ensuring the carrots are fully submerged.
Seal and refrigerate for at least 24 hours before serving.
Notes
- Do not boil the carrots; gentle heat keeps them crunchy
- Best flavor develops after 24 hours
- Keeps well in the refrigerator for 3–4 weeks
Variations
- Slice carrots into coins or crinkle cuts for different textures
- Use white vinegar or rice vinegar for a different flavor profile
- Add ginger or mustard seeds for extra depth
Nutrition (Per Serving)
- Calories: 160
- Fat: 0.2 g
- Sodium: 580 mg
- Carbohydrates: 42 g
- Fiber: 3 g
- Sugar: 37 g
- Protein: 1 g
Time & Servings
- Prep Time: 10 minutes
- Chill Time: 24 hours
- Total Time: 24 hours 10 minutes
- Servings: 4
Serving Ideas
Serve as a snack, sandwich topping, or alongside grilled meats for a sweet and spicy contrast.