Cashew Free Quick-Pickled Carrots with Dill
These vibrant pickled carrots are the kind of fridge staple that makes everything taste better — tangy, a little sweet, and fragrant with fresh dill and warm spices. The brine comes together in just a few minutes on the stovetop, with apple cider vinegar, honey, garlic, ginger, and a pinch of turmeric giving the carrots a gorgeous golden hue and serious depth of flavor. Once you pack them into a jar and pour that hot brine over the top, the hardest part is waiting the two hours for them to properly pickle. The result is crisp, bright, and endlessly versatile — pile them onto grain bowls, tacos, sandwiches, or a cheese board and watch them disappear. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. This is the kind of simple, wholesome recipe that proves you don't need a long ingredient list to land something truly craveable.
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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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