Macadamia Free Quick-Pickled Carrots with Dill
These bright, tangy pickled carrots are the kind of fridge staple that makes everything taste better — tucked into tacos, piled onto grain bowls, or eaten straight from the jar with a fork. 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 golden, aromatic kick that goes way beyond basic pickling. Fresh dill and smashed garlic round out the flavor, keeping things herby and bold without any fuss. The whole process is straightforward: pack the jar, simmer the brine, pour, and wait — no special equipment, no complicated technique. Because every ingredient here is whole and easy to verify, you never have to second-guess what went into the jar the way you might with store-bought pickled vegetables. After a couple of hours in the fridge, the carrots are lightly pickled but still satisfyingly crisp, ready to brighten up whatever you're serving.
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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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