Slice the carrots using a mandoline slicer into thin sticks.
In a jars pack the carrots, ginger, red pepper flakes and minced garlic.
In a saucepan combine the water, vinegar, honey and salt.
Bring to a boil over high heat.
Pour the hot vinegar mixture over the carrots.
Put the lids on and leave to cool.
Refrigerate for at least 3 day before eating.
Store in the fridge for up to 1 month
