Description
These Hot Honey Pickled Carrots transform humble carrots into an elegant condiment, balancing sweetness, heat, and bright vinegar tang.
Ingredients
Scale
- 1 lb (450 g) carrots — peeled and cut into 2–3 inch batons
- 1/2 cup (120 ml) water — room temperature
- 1 cup (240 ml) apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon fine sea salt
- 3 tablespoons hot honey
- 1 teaspoon red pepper flakes
- 1 clove garlic — lightly crushed
- 1 bay leaf
- 6 black peppercorns
- 1 tablespoon fresh dill or parsley — finely chopped
- 1 teaspoon toasted sesame seeds or nigella — optional
Instructions
- Prepare the carrots: Trim, peel, and cut carrots into even batons. Blanch in salted boiling water for 3 minutes until tender-crisp, then shock in an ice bath to preserve color and snap. Drain thoroughly.
- Make the brine: In a small saucepan combine vinegar, water, sugar, and salt. Warm over medium heat, stirring until sugar and salt dissolve. Add the garlic, bay leaf, and peppercorns. Remove from heat.
- Integrate the honey: Warm the hot honey gently until runny. Stir it into the hot brine until it ribbons smoothly. Add red pepper flakes and taste for balance.
- Pack the jars: Place the blanched carrots upright in a sterilized 1-pint jar. Pour the hot brine over the carrots, ensuring they are fully submerged. Seal while warm.
- Rest and chill: Let the jar cool to room temperature, then refrigerate for at least 12 hours before serving.
Notes
Cut uniformly for even pickling and adjust red pepper flakes for desired heat level. For extra snap, add ice cubes to the blanching water.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg