Beef Free Quick-Pickled Carrots with Dill
These vibrant pickled carrots are the kind of fridge staple that quietly elevates everything around them — tacos, grain bowls, cheese boards, or just snacking straight from the jar. The brine is a beautifully balanced mix of apple cider vinegar, honey, and warm spices like fresh ginger and turmeric, giving each carrot stick a tangy, slightly sweet, and subtly earthy kick. Fresh dill and smashed garlic round out the flavor in a way that feels bright and herbaceous rather than sharp or overwhelming. The whole process is remarkably hands-off: you heat the brine, pour it over the packed jar, and let time do the rest. After just a couple of hours in the fridge, the carrots are lightly pickled but still satisfyingly crisp — no mushy texture, no mystery additives. This is exactly the kind of plant-forward recipe that proves simple ingredients, handled well, can be genuinely exciting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!