Honey Ginger Peppercorn Pickled Carrots

These crisp, tangy pickled carrots are infused with the warm flavors of honey, fresh ginger, garlic, dill, and black peppercorns. They're perfect for charcuterie boards, sandwiches, salads, Bloody Marys, or as a flavorful snack.

Ingredients

• 1 lb fresh carrots, peeled and cut into sticks or rounds
• 1 cup Rhoot Man Honey Ginger Peppercorn Shrub
• ½ cup water
• 2 cloves garlic, peeled and lightly crushed
• 3–4 sprigs fresh dill
• 1 tsp whole black peppercorns
• 1 tsp kosher or pickling salt

Instructions

1. Prepare the Carrots

Bring a pot of water to a boil. Add the carrots and blanch for 2–3 minutes until they're slightly tender but still crisp. Immediately transfer them to an ice bath to stop the cooking, then drain well.

2. Prepare the Pickling Brine

In a small saucepan, combine the Rhoot Man Honey Ginger Peppercorn Shrub, water, and kosher salt. Heat over medium heat, stirring until the salt has completely dissolved. Do not boil; warm the mixture just until it begins to steam.

3. Fill the Jar

Place the garlic cloves, fresh dill, and whole black peppercorns in the bottom of a clean 1-quart glass jar. Pack the blanched carrots tightly into the jar.

4. Add the Brine

Carefully pour the warm shrub brine over the carrots, making sure they are completely submerged. Leave about ½ inch of headspace at the top of the jar. Gently tap the jar on the counter to release any trapped air bubbles, then seal with a lid.

5. Chill & Pickle

Allow the jar to cool to room temperature before refrigerating. For the best flavor, let the carrots pickle for at least 24 hours, with 48–72 hours producing even deeper flavor.

Serving Suggestions

Enjoy on charcuterie boards, with grilled meats, in grain bowls, chopped into salads, tucked into sandwiches, or straight from the jar for a crisp, tangy snack.

Storage: Keep refrigerated and enjoy within 3–4 weeks. Always use a clean utensil when removing carrots from the jar.