BHA & BHT 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 put-together. Store-bought pickled vegetables often contain preservatives like BHA and BHT to extend shelf life, so making your own is one of the easiest ways to know exactly what's going into your food. Here, a simple brine of apple cider vinegar, honey, and sea salt does all the heavy lifting, with smashed garlic, fresh ginger, and a pinch of turmeric adding warmth and depth. Fresh dill sprigs go straight into the jar, infusing every carrot stick with that classic, herby pickle aroma. The whole process comes together in under an hour of hands-on time, and after a couple of hours in the fridge, you've got crisp, lightly pickled carrots ready to snack on, pile onto grain bowls, or tuck into sandwiches and tacos. Everything in this recipe is whole and recognizable — no additives, no mystery ingredients, just real food doing its thing.
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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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