Coconut 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 else taste better. The brine is a beautifully balanced mix of apple cider vinegar, honey, garlic, fresh ginger, and a touch of turmeric, giving each carrot stick a warm, golden hue and a flavor that's complex without being fussy. Fresh dill sprigs go straight into the jar, perfuming the whole batch as it chills. The entire process comes together in under an hour of active time, with just a short rest in the fridge to let the magic happen. Every single ingredient here is straightforward and naturally free from coconut in any form — no hidden oils, no sneaky extracts, nothing to second-guess on the label. Pull them out to serve alongside grain bowls, tuck them into sandwiches, or just snack on them straight from the jar — they hold their satisfying crunch beautifully. Once you have a batch in the fridge, you'll find yourself reaching for them constantly.
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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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