Low Iodine Quick-Pickled Carrots with Dill
Bright, tangy, and fragrant with fresh dill, these quick-pickled carrots are the kind of fridge staple that makes every meal feel a little more put-together. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, garlic, ginger, and a whisper of turmeric — and the result is something genuinely craveable. For anyone navigating a low-iodine protocol, pickles and condiments from the store can be a minefield of iodized salt and mystery additives, but this recipe keeps things clean and controlled. The key here is fine sea salt, which is naturally non-iodized, so you get all the briny punch without the concern. After just a couple of hours in the fridge, the carrots are lightly pickled, still satisfyingly crisp, and infused with that golden, garlicky brine. Tuck them alongside grain bowls, sandwiches, or roasted proteins, or honestly just snack on them straight from the jar — no judgment.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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