Hey y'all! If you love bold flavors, these Hot Honey Pickled Carrots will be your new obsession. Sweet, spicy, and delightfully crunchy, they're a lively addition to any snack board, picnic basket, or holiday spread. You'll love how easy they are—a quick pop of flavor for salads, sandwiches, and more. Let's get cooking!
Why You'll Love This Hot Honey Pickled Carrots Recipe
- Irresistible Flavor: The combo of sweet honey and spicy chili is a taste bud party.
- Quick to Make: Just 20 minutes of prep and you’re done—no canning required!
- Super Versatile: Perfect as a crunchy snack, salad topping, or zesty sandwich filler.
- Customizable Heat: Adjust the spice level to your liking.
- Healthy & Nutritious: Packed with vitamins and antioxidants from fresh carrots.
Ingredients for Hot Honey Pickled Carrots
- 1 pound fresh carrots, peeled and cut into sticks
- ¾ cup apple cider vinegar
- ¾ cup water
- 2 tablespoons hot honey (or regular honey + 2 teaspoon hot sauce)
- 1 tablespoon white sugar
- 2 cloves garlic, sliced
- 1 ½ teaspoons kosher salt
- ½ teaspoon chili flakes (adjust to taste)
- ½ teaspoon black peppercorns
- ¼ teaspoon mustard seeds
- Optional: Fresh herbs (dill or parsley) for garnish
How to Make Hot Honey Pickled Carrots
Step 1: Prep the Carrots
Peel the carrots and cut them into uniform sticks about 3 inches long and ¼ inch thick for even pickling and crunch.
Step 2: Make the Brine for Hot Honey Pickled Carrots
In a medium saucepan, combine apple cider vinegar, water, hot honey, white sugar, kosher salt, garlic, chili flakes, black peppercorns, and mustard seeds. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar and honey (about 2-3 minutes).
Step 3: Fill the Jars
Pile the carrot sticks snugly into a clean 1-pint glass jar. You can add a few sprigs of fresh herbs if you like.
Step 4: Pour and Pickle
Carefully pour the hot brine over carrots until fully covered. Let cool to room temperature, then seal the jar and refrigerate.
Step 5: Chill and Enjoy
For best flavor and crunch, let your Hot Honey Pickled Carrots chill for at least 4 hours—overnight is even better! Snack, toss, or serve as you please.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (+ 4 hours chill)
Notes for Hot Honey Pickled Carrots
- For extra-crispy results, use young carrots or briefly blanch older, tougher carrots in boiling water then shock in ice water before pickling.
- If you don’t have hot honey, mix standard honey with your favorite chili sauce to taste.
- Avoid overcrowding the jar so the brine circulates—see detailed techniques at Serious Eats Quick Pickles Guide.
Variations on Hot Honey Pickled Carrots
- Lemon-Ginger: Add 1 tablespoon fresh squeezed lemon juice and ½ teaspoon grated ginger to the brine.
- Asian-Inspired: Replace cider vinegar with rice vinegar and add a dash of sesame oil.
- Pickled Rainbow: Use multi-colored carrots for a vibrant jar.
Required Equipment for Hot Honey Pickled Carrots
- 1-pint glass jar with lid
- Medium saucepan
- Sharp knife and vegetable peeler
- Measuring cups and spoons
Storage Instructions: Hot Honey Pickled Carrots
Store pickled carrots in the sealed jar in the refrigerator. They keep well for up to 3 weeks—just be sure to use clean utensils when serving!
Serving Suggestions & Pairings for Hot Honey Pickled Carrots
- Chop and toss into green salads for a spicy-sweet punch.
- Add to charcuterie boards alongside cheeses and cured meats.
- Serve as a tangy side with burgers, tacos, or grain bowls.
Pro Tips for Hot Honey Pickled Carrots
- Slicing carrots uniformly ensures even pickling and perfect crunch—see more carrot tips here.
- Always use non-reactive (glass or stainless steel) cookware and jars for vinegar-based pickling.
- Let the pickles rest overnight for the deepest flavor infusion.
Frequently Asked Questions About Hot Honey Pickled Carrots
- Can I use baby carrots? Absolutely! Just adjust the pickling time and slice them in half for more brine exposure.
- Do I have to use hot honey? Not at all—regular honey works great; just add chili flakes or hot sauce for heat.
- Can I reuse the brine? For food safety, it’s best to make a fresh batch for each pickling session. Discard used brine after the carrots are gone.
Ingredients
- 4 large carrots, peeled and cut into sticks
- ¾ cup apple cider vinegar
- ½ cup water
- 2 tablespoons honey
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon salt
- 2 garlic cloves, sliced
- ½ teaspoon black peppercorns
Instructions
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1Peel carrots and slice them into sticks or coins and pack them tightly into a clean pint-sized jar.
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2Add sliced garlic cloves and black peppercorns to the jar with the carrots.
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3In a small saucepan, combine apple cider vinegar, water, honey, red pepper flakes, and salt. Bring to a simmer over medium heat, stirring to dissolve the honey and salt.
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4Pour the hot pickling liquid over the carrots in the jar, ensuring all carrots are submerged.
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5Let cool to room temperature, then seal and refrigerate for at least 2 hours before serving for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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