Gluten 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 everything taste better. The brine is a beautifully balanced mix of apple cider vinegar, honey, garlic, ginger, and a touch of turmeric, giving each carrot stick a golden hue and a seriously addictive kick. Fresh dill adds a cool, aromatic note that rounds out all that punchy acidity. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just clean, simple pantry staples doing exactly what they're supposed to do. You pack the jar, pour over the hot brine, and let the refrigerator do the rest of the work. Pull them out as a snack, pile them onto grain bowls or tacos, or serve them alongside anything that could use a bright, crunchy contrast. Once you have a jar of these in the fridge, you'll wonder how you ever got through the week without them.
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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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