Chicken Free Quick-Pickled Carrots with Dill
These vibrant pickled carrots are the kind of fridge staple that quietly upgrades everything they touch — grain bowls, sandwiches, cheese boards, or just eaten straight from the jar. The brine is a beautifully balanced mix of apple cider vinegar, honey, and warm spices like fresh ginger and turmeric, giving each carrot stick a tangy, slightly sweet, and earthy kick. Fresh dill and smashed garlic round out the flavor in a way that feels way more sophisticated than the short ingredient list suggests. The whole process is refreshingly hands-off: a quick simmer to dissolve the brine, a pour-over, and a couple of hours in the fridge is all it takes. Since everything here is plant-based and built from whole pantry ingredients, there's zero concern about hidden animal proteins or cross-contact from poultry processing. The carrots stay satisfyingly crisp even after pickling, so you get that satisfying crunch alongside all that bright, herby flavor. Make a jar 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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