Legume Free Quick-Pickled Carrots with Dill
These vibrant pickled carrots are the kind of fridge staple that quietly elevates everything around them — tucked into grain bowls, piled onto sandwiches, or eaten straight from the jar with zero apology. The brine is a beautifully balanced mix of apple cider vinegar, honey, and warm spices like fresh ginger and turmeric, giving each carrot stick a tangy, slightly sweet, golden-hued kick. Fresh dill and smashed garlic round out the flavor in a way that feels bright and herby without being overpowering. The whole process is remarkably hands-off: you simmer the brine, pour it over the packed jar, and let time do the rest. Because every single ingredient here is a whole, unprocessed food, there's no need to scan labels for hidden legume derivatives or worry about unexpected additives sneaking into your condiment rotation. After just a couple of hours in the fridge, the carrots are lightly pickled but still satisfyingly crisp — that texture is everything. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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