High Fructose Corn Syrup 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 from grain bowls to sandwiches feel a little more special. The brine is sweetened with a touch of honey instead of the corn syrup that sneaks into so many store-bought pickles and condiments, so you know exactly what you're getting in every crunchy bite. Apple cider vinegar brings a mellow tartness, while fresh ginger, smashed garlic, and a whisper of turmeric give the brine a warmth that keeps things interesting. The fresh dill ties it all together with that classic pickle-jar aroma that's genuinely hard to resist. The process is straightforward — heat the brine, pour it over the packed jar, and let the refrigerator do the rest. After a couple of hours you'll have crisp, lightly pickled carrot sticks that are just as good eaten straight from the jar as they are piled onto a plate.
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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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