Refrigerator Pickles are an awesome way to enjoy and preserve your local produce. Whenever I have a backlog of beets in the kitchen I make big batches of these and everyone snacks on them ’til they’re gone. Carrots go a little faster in my house, but spicy pickled carrots will go even faster! In addition to just snacking on these add them to tacos, salads, sandwiches, grain bowls, or anything you can think of. To make these a kid friendly snack just leave out the crushed red pepper.
Use about 2 lbs carrots and 1 large (or more) garlic clove. You really just want enough carrots to fill a quart jar. I’ve been experimenting with using local honey in pickles, and I’m really pleased with the results. The honey flavor perfectly compliments the carrots, but if you’re out of honey just use sugar.
You can also change up the shape of the carrots if you prefer. I like small sticks because they’re perfect snacking size!
Spicy Pickled Carrots with Honey
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 (use more less depending on your preference)
1 cup warm as it will come out of the tap water
½ cup rice vinegar
6 Tablespoons Local Honey
1 teaspoon salt
Place the carrots into a clean quart size mason jar. Place the vinegar, salt, honey, crushed red pepper and garlic in a large measuring cup. Pour the hot water over and stir until honey is dissolved. Pour the pickling liquid over the carrots. Let cool then transfer to the refrigerator.
Pickles are best after 1 week, but can be eaten after a few days. Refrigerator pickles have a shelf life of 2 – 3 weeks. These won’t last long.
