Gut Friendly Quick-Pickled Carrots with Dill
These bright, tangy carrot sticks are the kind of fridge staple you'll find yourself reaching for all week long. Apple cider vinegar forms the backbone of the brine, bringing that characteristic gentle acidity that works so well for digestive wellness without overwhelming the palate. Fresh ginger and turmeric layer in warming, anti-inflammatory notes, while smashed garlic and fragrant dill round everything out into something that tastes far more complex than the short ingredient list suggests. Honey keeps the brine from tipping too sharp, so the finished carrots hit that perfect sweet-sour balance. The whole process is straightforward — a quick stovetop brine, a pour-over, and a couple of hours in the fridge — and you end up with crisp, lightly pickled sticks that are genuinely satisfying to snack on. They're also a smart way to add gut-supportive ingredients to your day without any fuss, since every component is clean, whole, and easy to recognize.
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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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