Chestnut Free Quick-Pickled Carrots with Dill
Bright, tangy, and loaded with herby freshness, these quick-pickled carrots are the kind of fridge staple that makes everything else taste better. The brine is a beautifully balanced mix of apple cider vinegar, honey, garlic, ginger, and a whisper of turmeric, giving each carrot stick a golden hue and a flavor that's both bold and a little floral. Fresh dill sprigs go straight into the jar, infusing every bite with that classic pickle-shop aroma you just can't fake. The whole process is straightforward — heat the brine, pour it over the carrots, and let time do the rest. No specialty equipment, no obscure ingredients, and absolutely nothing to second-guess when it comes to tree-nut cross-contact concerns. After a couple of hours in the fridge, the carrots are lightly pickled but still satisfyingly crisp, ready to pile onto grain bowls, tuck into wraps, or snack on straight from the jar.
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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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