In a medium saucepan over medium heat, combine apple cider vinegar, honey, red pepper flakes, salt, black peppercorns, and minced garlic. Stir occasionally and bring to a gentle simmer for about 5 minutes.

Once simmering, carefully add the carrot sticks to the mixture, stirring gently to coat them evenly.

Remove from heat and cool for about 10 minutes, ensuring carrots remain submerged.

Transfer the carrots and pickling liquid to a clean jar, filling to the brim to ensure even pickling.

Refrigerate for at least 24 hours before serving to develop flavors.