Ingredients
This recipe uses a simple combination of fresh carrots, aromatics, and a hot honey-based brine. Here’s what you’ll need:
For the Carrots
- 1 lb (450 g) fresh carrots, peeled and cut into sticks
- 3 cloves garlic, thinly sliced
- 1–2 fresh jalapeños, thinly sliced
- 2–3 fresh dill sprigs
- 1 teaspoon whole black peppercorns
- ½ teaspoon mustard seeds
For the Pickling Brine
- 1 cup white vinegar
- 1 cup water
- 3 tablespoons hot honey
- 1½ teaspoons kosher salt
- ½ teaspoon red pepper flakes, optional
Instructions
This recipe comes together quickly, with just a short simmer and some patience while the flavors develop in the fridge.
Wash, peel, and cut the carrots into evenly sized sticks. Consistent sizing helps ensure even pickling and a more enjoyable, uniform crunch throughout the jar.
Divide the sliced garlic, sliced jalapeños, fresh dill sprigs, black peppercorns, and mustard seeds between clean glass jars.
Pack the carrot sticks tightly into the jars on top of the aromatics, standing them upright for the best presentation and most efficient use of space.
In a saucepan, combine the white vinegar, water, hot honey, salt, and red pepper flakes (if using).
Bring the mixture to a gentle simmer, stirring until the honey and salt fully dissolve.
Carefully pour the hot brine over the carrots, making sure they are completely covered. Full submersion is essential for even pickling and helps prevent spoilage.
Let the jars cool to room temperature on the counter. This step helps prevent thermal shock and ensures safe, gradual cooling before refrigeration.
Seal the jars and refrigerate for at least 24 hours.
For the best flavor, allow the carrots to pickle for 2 to 3 days before serving. This extended resting period allows the carrots to fully absorb the sweet, spicy, tangy brine, resulting in a much more well-rounded pickle.
Enjoy the carrots chilled as a snack, a sandwich topping, a salad addition, or a flavorful side dish.