Peel and cut the carrots into sticks.

In a saucepan, combine water, white vinegar, honey, salt, and red pepper flakes. Bring to a boil over medium heat, stirring until the honey and salt dissolve.

In a clean mason jar, add the carrot sticks, black peppercorns, mustard seeds, and smashed garlic cloves.

Pour the hot pickling liquid over the carrots, ensuring they are fully submerged.

Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before consuming for the best flavor.