Ingredients
- Carrots: 1 pound (peeled and cut into 3-inch long, quarter-inch thick sticks)
- Rice Vinegar: 1 cup
- Filtered Water: 1 cup
- Honey: 1/2 cup
- Kosher Salt: 1 tablespoon
- Fresh Garlic: 4 cloves (thinly sliced)
- Red Pepper Flakes: 2 teaspoons (or 1 small sliced jalapeño)
- Black Peppercorns: 1 teaspoon
Instructions
- Step 1: Sterilize one quart-sized jar (or two pint jars) and set aside. Tightly pack the prepared carrot sticks vertically into the sterilized jar(s), evenly distributing the sliced garlic and black peppercorns throughout the carrots.
- Step 2: Prepare the hot honey brine. In a non-reactive saucepan, combine the white vinegar, water, honey, kosher salt, and red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring until the salt and honey are completely dissolved. Remove immediately from the heat.
- Step 3: Carefully pour the hot brine over the packed carrots in the jar. Ensure the liquid fully submerges the carrots, leaving about 1/2 inch of headspace at the top of the jar.
- Step 4: Gently tap the jar on the counter several times to release any trapped air bubbles. If necessary, top off the jar with a little more brine to maintain the headspace.
- Step 5: Wipe the rim clean, securely seal the jar with a lid, and allow it to cool completely to room temperature on the counter. Once cool, transfer the sealed jar to the refrigerator. The carrots will be ready to eat after 24 hours, but they are best after 3–5 days.
Notes
- These refrigerator pickles keep beautifully for up to three weeks, but they must be kept chilled for food safety and optimal crunch.
- The carrots are technically ready in 24 hours, but the sweet-spicy flavors integrate best and the carrots soften perfectly after 3 to 5 full days of chilling.
- Use these bright, spicy pickles to cut the richness of fatty meats, tucking them into shredded beef sliders, adding them to tacos, or serving them alongside a charcuterie board.
- Chef's Tip: Ensure all the honey and salt are fully dissolved while the brine boils, as residual granules can lead to inconsistent flavor and a cloudy pickle liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American