Hazelnut 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 whisper of turmeric, giving each carrot stick a golden hue and a complex, layered flavor that goes way beyond basic. Fresh dill sprigs packed right into the jar add an herby, aromatic note that ties the whole thing together. The process is refreshingly simple — you just heat the brine, pour it over the carrots, and let time do the rest. No canning equipment, no complicated technique, just a clean jar and a little patience in the refrigerator. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients, and every component is straightforward enough that there's no guesswork about what's going into the jar. Pile them onto grain bowls, tuck them into sandwiches, or snack on them straight from the jar — they're crisp, punchy, and completely addictive.
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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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