Almond Free Quick-Pickled Carrots with Dill
These vibrant pickled carrots are the kind of fridge staple that makes everything taste better — tangy, a little sweet, and fragrant with fresh dill and warm spices. The brine comes together in just a few minutes on the stovetop, blending apple cider vinegar, honey, garlic, ginger, and a touch of turmeric into something genuinely special. Once poured over the carrot sticks, that golden liquid works its magic in the fridge, leaving you with crisp, lightly pickled spears that are impossible to stop snacking on. There's no complicated equipment, no specialty ingredients, and absolutely nothing to worry about when it comes to hidden nut-based additives — every single component is straightforward and easy to verify. They're fantastic alongside grain bowls, tucked into wraps, or served as a bright, crunchy counterpoint to rich mains. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
6 servings
- 1 lb carrots, peeled and cut into 3-inch sticks
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 3 cloves garlic, smashed
- 1 tsp fresh ginger, peeled and thinly sliced
- ¼ tsp ground turmeric
- 4 sprigs fresh dill
Instructions
- 1
Pack the carrot sticks and fresh dill sprigs snugly into a clean 1-quart glass jar or container.
- 2
Combine the apple cider vinegar, water, honey, salt, garlic, ginger, and turmeric in a medium saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 3–4 minutes. Remove from heat.
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