Sweet and Spicy Carrots Recipe

• 1 pound of carrots, peeled and cut into sticks
• 1 cup of white vinegar
• 1 cup of water
• 1/2 cup of honey
• 1 tablespoon of salt
• 1 teaspoon of black peppercorns
• 1/2 teaspoon of red chili flakes
• 2 cloves of garlic, crushed
• 1 bay leaf

1. In a medium saucepan, combine vinegar, water, honey, and salt. Bring to a boil over medium heat, ensuring the honey dissolves completely.
2. Add black peppercorns, red chili flakes, garlic, and bay leaf to the boiling mixture. Allow it to simmer for a few minutes to release the flavors.
3. Place the peeled and cut carrot sticks in a clean mason jar, arranging them upright.
4. Carefully pour the hot vinegar mixture over the carrots, ensuring they are fully submerged.
5. Seal the jar tightly and let it cool at room temperature. Once cooled, store it in the refrigerator for at least 24 hours before serving, allowing the flavors to meld beautifully.

• For a milder version, reduce the amount of chili flakes used.
• If you prefer a less sweet pickle, adjust the amount of honey to your taste.
• Try adding a few slices of fresh ginger for an extra layer of warmth.
• This recipe can be easily doubled or tripled, perfect for meal prep or gifting.

Keep the pickled carrots sealed in the refrigerator for up to 3 weeks. Always use a clean utensil to remove the carrots from the jar to maintain their freshness.

• Maple syrup can be used in place of honey for a more complex sweetness.
• Feel free to use apple cider vinegar instead of white vinegar for a slightly tangier flavor.

These sweet and spicy carrots are a delightful pairing with grilled meats, charcuterie boards, or even as a crunchy addition to your favorite salads. Serve with a cool glass of iced tea or a light, citrusy beverage for a refreshing contrast.