Description
Transform humble carrots into a vibrant, spicy-sweet pickle that adds zest to any meal.
Ingredients
Scale
- 1 pound carrots
- 1/2 cup hot honey
- 1 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- Crushed garlic (optional)
- Peppercorns (optional)
- Fresh thyme (optional)
Instructions
- Prepare the carrots by peeling and slicing them into sticks or rounds.
- Create the pickling liquid by combining white vinegar, hot honey, sugar, and salt in a saucepan over medium-low heat.
- Simmer the mixture for about 5 minutes to meld the flavors.
- Pack the sliced carrots into sterilized mason jars, leaving half an inch of space at the top.
- Pour the hot pickling liquid over the carrots until they are fully submerged.
- Add any optional aromatics like crushed garlic, peppercorns, and thyme.
- Cool the jars at room temperature before refrigerating.
- Let the pickled carrots sit for at least 24 hours to develop their flavor.
Notes
These pickled carrots can be made up to a week in advance and last in the refrigerator for 2-3 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 10g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg