In a medium saucepan, combine 1 cup of apple cider vinegar, 1/2 cup of honey, 1 to 2 teaspoons of red pepper flakes, 1 teaspoon of salt, and 1 teaspoon of black peppercorns. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer, about 3 to 5 minutes.

Once the pickling liquid is simmering, add 2 to 3 cups of carrot sticks to the saucepan. Stir the carrots into the mixture, ensuring they are evenly coated in the brine. Allow them to simmer for an additional 2 to 3 minutes.

Remove the saucepan from heat and let the mixture cool for about 10 minutes.

Transfer the hot carrots and pickling liquid into a clean, sterile jar, ensuring the carrot sticks are fully submerged.

Seal the jar tightly with a lid and refrigerate for at least 24 hours before enjoying.