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Hot Honey Pickled Carrots

Hot Honey Pickled Carrots

These Hot Honey Pickled Carrots combine crisp carrots with sweet honey, warm spices, and a gentle chili heat for a vibrant, flavorful pickle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Main Ingredients
  • 500 g carrots peeled and sliced into rounds
  • 250 ml water
  • 200 ml apple cider vinegar
  • 80 g raw honey
  • 15 ml olive oil optional
  • Spices & Seasoning
  • 6 g fine sea salt
  • 5 g mustard seeds
  • 3 g red chili flakes adjust to taste
  • 2 g black peppercorns lightly crushed
  • 1 bay leaf
  • 1 garlic clove lightly smashed (optional)

Method
 

  1. Instructions
  2. Wash, peel, and slice the carrots evenly. Sterilize two glass jars and set aside.
  3. Heat olive oil in a saucepan over medium heat. Add mustard seeds, peppercorns, chili flakes, bay leaf, and garlic. Warm gently until aromatic.
  4. Pour in the apple cider vinegar and water to deglaze the pan, stirring to distribute the spices.
  5. Add honey and salt, stirring until fully dissolved and balanced in flavor.
  6. Add the carrots and bring to a gentle simmer. Cook for 4–5 minutes until just tender-crisp.
  7. Pack the carrots into the prepared jars and cover completely with the hot brine.
  8. Let cool at room temperature, then refrigerate for at least 12 hours before serving.

Notes

Notes / Tips
Flavor deepens after 24–48 hours in the refrigerator.
Keep carrots fully submerged to preserve crunch and color.
Adjust chili flakes to control heat level.