Citrus Free Quick-Pickled Carrots with Dill
Bright, tangy, and loaded with herby flavor, 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 any citrus juice, so there's no lemon or lime sneaking in to cause problems — just clean, mellow tartness that lets the other flavors shine. A touch of honey rounds out the sharpness, while smashed garlic, fresh ginger, and a pinch of turmeric give the brine a warmly aromatic depth that goes way beyond basic pickling. Fresh dill sprigs packed right into the jar infuse every single carrot stick with that grassy, slightly floral note that makes pickles genuinely craveable. The process is refreshingly simple — heat the brine, pour it over the carrots, and let the refrigerator do the rest. After a couple of hours you've got crisp, lightly pickled carrots that are perfect alongside grain bowls, tucked into wraps, or just eaten straight from the jar as a snack.
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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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