Mushroom Free Quick-Pickled Carrots with Dill
Bright, tangy, and just a little bit addictive, these quick-pickled carrots are the kind of fridge staple that makes everything else taste better. The brine is a beautifully balanced mix of apple cider vinegar, honey, garlic, ginger, and a whisper of turmeric, giving each carrot stick a golden hue and a flavor that's complex without being fussy. Fresh dill brings a herby, aromatic lift that ties the whole jar together. Every single ingredient here is straightforward and plant-based, so there's zero concern about hidden fungi or fungal-derived additives sneaking into your snack. The process is almost meditative — pack the jar, simmer the brine, pour and wait — and the reward is crisp, punchy carrots ready to pull from the fridge whenever hunger strikes. Pile them onto a grain bowl, tuck them into a wrap, or just eat them straight from the jar. Once you have a batch on hand, you'll find yourself reaching for it constantly.
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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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