Mustard Free Quick-Pickled Carrots with Dill
Bright, tangy, and just a little sweet, these quick-pickled carrots are the kind of fridge staple that makes everything from grain bowls to cheese boards feel more exciting. The brine is built around apple cider vinegar, honey, and a warm hit of fresh ginger and turmeric, giving each crunchy stick a flavor that's complex without being complicated. Store-bought pickled vegetables can be a minefield for anyone avoiding mustard, since mustard seed and mustard powder sneak into commercial brines more often than you'd expect — making a homemade batch like this a genuinely smart move. Every single ingredient here is straightforward and easy to verify, so you can pack that jar with total confidence. Fresh dill and smashed garlic round out the flavor beautifully, and the whole process comes together in one saucepan before the fridge does the rest of the work. After just a couple of hours of chilling, you've got crisp, vibrantly colored carrot sticks that are ready to snack on, pile onto sandwiches, or serve alongside pretty much anything savory.
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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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