Mediterranean Diet Friendly Quick-Pickled Carrots with Dill
Bright, tangy, and loaded with herbaceous flavor, these quick-pickled carrots are the kind of fridge staple that makes every meal feel a little more put-together. The brine is built on apple cider vinegar, fresh garlic, ginger, and a touch of honey, which means you're getting layers of complexity from ingredients that are genuinely good for you. A pinch of turmeric gives the whole jar a gorgeous golden hue while adding its earthy warmth to every bite. Fresh dill ties it all together, bringing that classic, aromatic brightness that makes pickled vegetables so irresistible. This approach fits beautifully into a plant-forward, whole-ingredient way of eating — no preservatives, no mystery additives, just real food doing its thing. Pull them out of the fridge to serve alongside grilled fish, tuck them into a grain bowl, or snack on them straight from the jar when you need something crisp and satisfying.
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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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