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Spicy Pickled Carrots with Honey Recipe

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4.3 from 90 reviews

These Spicy Pickled Carrots with Honey offer a delightful balance of heat and sweetness, perfect as a tangy snack or a flavorful addition to salads and sandwiches. Made with simple ingredients, these refrigerator pickles meld the heat of crushed red pepper with the sweetness of local honey and the sharpness of rice vinegar, marinated to perfection in just a few days.

  • Total Time: 1 week and 15 minutes (including pickling time)
  • Yield: Approximately 1 quart jar

Ingredients

Pickled Carrots

  • 2 lbs carrots, peeled and cut into 2 or 3 inch tall sticks
  • 1 large garlic clove, peeled and sliced
  • 1 tablespoon crushed red pepper (adjust to taste)
  • 1 cup warm tap water
  • ½ cup rice vinegar
  • 6 tablespoons local honey
  • 1 teaspoon salt

Instructions

  1. Prepare the Carrots: Peel the carrots and cut them into 2 or 3 inch tall sticks. Place the carrot sticks into a clean quart-size mason jar, packing them loosely to allow the pickling liquid to cover them completely.
  2. Make the Pickling Liquid: In a large measuring cup, combine the rice vinegar, salt, honey, crushed red pepper, and sliced garlic. Pour warm tap water (about 1 cup) over these ingredients and stir thoroughly until the honey dissolves completely, forming a well-mixed pickling solution.
  3. Combine and Store: Pour the pickling liquid over the carrots in the jar, ensuring the carrots are fully submerged. Allow the jar to cool to room temperature before sealing with a lid and transferring to the refrigerator.
  4. Marinate and Serve: Let the carrots pickle for at least 1 week to develop the best flavor, though they can be eaten after a few days. Store refrigerated, and consume within 2 to 3 weeks for optimal freshness and taste.

Notes

  • Adjust the amount of crushed red pepper to control the heat level of your pickled carrots.
  • Make sure carrots are fully submerged in the pickling liquid to prevent spoilage.
  • Use local honey for a richer, more complex sweetness.
  • Consume the pickles within 2-3 weeks as they have a limited shelf life.
  • Refrigerate the pickles at all times to maintain freshness and safety.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Pickles & Preserves
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/spicy-pickled-carrots-with-honey-recipe/