Artificial Food Coloring Free Quick-Pickled Carrots with Dill
Bright, tangy, and loaded with fresh flavor, these quick-pickled carrots are the kind of fridge staple that makes every meal feel a little more exciting. Store-bought pickles and condiments are notorious for sneaking in synthetic dyes — even products that look perfectly natural can carry artificial colorants you'd never expect. This recipe sidesteps all of that by relying entirely on whole, recognizable ingredients: fresh carrots, apple cider vinegar, honey, garlic, ginger, and a pinch of turmeric for that gorgeous golden hue. That warm color comes straight from the spice itself, not a lab. The brine comes together in one saucepan in just a few minutes, and once it's poured over the packed jar of carrots and dill, the fridge does the rest of the work. After a couple of hours, you've got crisp, lightly pickled spears with a subtle herby bite that are perfect alongside sandwiches, grain bowls, cheese boards, or honestly just eaten straight from the jar.
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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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