Brazil Nut Free Quick-Pickled Carrots with Dill
These vibrant pickled carrots are the kind of fridge staple that quietly elevates everything — grain bowls, tacos, cheese boards, or just snacking straight from the jar. The brine is a punchy mix of apple cider vinegar, honey, garlic, and fresh ginger, with a whisper of turmeric that gives the carrots a gorgeous golden hue. Fresh dill sprigs steep right alongside the carrots, adding an herby brightness that makes the whole jar smell incredible when you open it. The process is refreshingly simple: warm the brine, pour it over the packed jar, and let time do the rest. Because every ingredient here is a whole, recognizable food, there's no need to scrutinize labels or worry about hidden additives sneaking into your snack rotation. After just a couple of hours in the fridge, the carrots are lightly tangy, still satisfyingly crisp, and completely addictive. Make a batch 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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