Lupin Free Quick-Pickled Carrots with Dill
These vibrant pickled carrots are tangy, gently sweet, and loaded with bright herby flavor from fresh dill — the kind of condiment that makes everything on the plate taste more exciting. A warm brine of apple cider vinegar, honey, garlic, ginger, and turmeric does all the heavy lifting, infusing the carrot sticks with complex flavor while keeping them satisfyingly crisp. The ingredient list is refreshingly straightforward — whole vegetables, pantry staples, and nothing processed or obscure — so you never have to second-guess what's actually going into the jar. Lupin, a legume-derived ingredient that quietly shows up in certain packaged foods and condiments, has no place here whatsoever. Everything is made from scratch with clean, recognizable components, which is exactly the kind of control that makes homemade pickling so worthwhile. After just a couple of hours in the fridge, the carrots are ready to pile onto grain bowls, tuck into wraps, or serve alongside grilled proteins as a punchy, colorful side. Once you see how easy this brine comes together, store-bought pickles are going to feel like a lot of unnecessary effort.
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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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