Citric Acid Free Quick-Pickled Carrots with Dill
Bright, tangy, and loaded with herby fragrance, these quick-pickled carrots are the kind of fridge staple that makes every meal feel a little more put-together. The brine gets its acidity from apple cider vinegar rather than citric acid, which is the sneaky additive hiding in so many store-bought pickles and jarred vegetables — so you can snack without second-guessing the label. Honey steps in as the sweetener, rounding out the sharpness of the vinegar beautifully while keeping things clean and simple. Smashed garlic, fresh ginger, and a pinch of turmeric give the brine real depth, and the dill ties everything together with that classic pickle-jar aroma. The carrots stay satisfyingly crisp after just a couple of hours in the fridge, making this a genuinely quick project with a big payoff. Pile them onto grain bowls, tuck them into wraps, or just pull them straight from the jar as a crunchy snack — they disappear fast either way.
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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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