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Stuff quickly blanched carrot spears lengthwise into a pint-sized wide mouth mason jar. Add lemon zest, dill and garlic.
In a small saucepan, heat apple cider vinegar, salt, hot honey, maple syrup and crushed red pepper flakes until the salt has dissolved and the brine just comes to a boil. Remove from the heat and pour over the carrots.
Add warm water to the jar until the carrots are covered.
Seal the jar and let marinate in the refrigerator for at least two days before enjoying!