Eggless Quick-Pickled Carrots with Dill
Bright, tangy, and loaded with herby fragrance, these quick-pickled carrots are the kind of fridge staple that makes everything else taste better. The brine is a simple combination of apple cider vinegar, honey, garlic, ginger, and a touch of turmeric, which gives the carrots a gorgeous golden hue and a warmly spiced kick. Fresh dill sprigs go straight into the jar, infusing every bite with that classic pickle-shop aroma. The whole process comes together in one saucepan — no canning equipment, no complicated technique, just a hot brine poured over crisp carrot sticks and a couple of hours of patience in the fridge. Store-bought pickled vegetables can sometimes sneak in unexpected additives, so making your own means you know exactly what's in the jar. Serve them alongside grain bowls, tuck them into wraps, or just snack on them straight from the jar — they hold their satisfying crunch beautifully.
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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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