Celery Free Quick-Pickled Carrots with Dill
Bright, tangy, and just a little bit funky, these quick-pickled carrots are the kind of fridge staple that makes everything from grain bowls to cheese boards feel more exciting. The brine is a beautifully balanced mix of apple cider vinegar, honey, and warm spices — the ginger and turmeric give it a subtle depth that goes way beyond your average pickle. Fresh dill and smashed garlic pack the jar with herby, aromatic flavor that seeps into every crisp carrot stick as it chills. The whole process is refreshingly simple: make the brine, pour it over, and let the refrigerator do the rest. For anyone navigating a celery allergy or sensitivity, this recipe is a clean, worry-free win — every ingredient is straightforward, with no hidden aromatics or sneaky additions to second-guess. They're ready in a couple of hours but honestly taste even better the next day, so making a jar the night before is never a bad idea.
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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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