Barley Free Quick-Pickled Carrots with Dill
Bright, tangy, and loaded with fresh dill, these quick-pickled carrots are the kind of fridge staple that makes everything else taste better. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, garlic, ginger, and a pinch of turmeric — and the result is something that feels far more impressive than the effort involved. Packaged pickles and condiments can be surprisingly tricky territory, often hiding grain-derived vinegars or additives that sneak in unwanted ingredients, so making your own puts you fully in control. Every single ingredient here is naturally free of barley and any grain-based additives, so you can snack and garnish with total confidence. The carrots stay beautifully crisp after just a couple of hours in the fridge, with that golden, aromatic brine soaking in just enough to give them a gentle kick without going soft. Pile them alongside sandwiches, tuck them into grain bowls, or eat them straight from the jar — honestly, no judgment there.
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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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