Nightshade Free Quick-Pickled Carrots with Dill
Bright, tangy, and just a little herby, these quick-pickled carrots are the kind of fridge staple that makes everything else taste better. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, garlic, ginger, and a pinch of turmeric — and the result is something that feels far more impressive than the effort involved. Fresh dill sprigs go straight into the jar with the carrot sticks, infusing every bite with that clean, grassy flavor that makes pickles so addictive. For anyone navigating a nightshade-free lifestyle, finding a punchy condiment or snack without tomatoes, peppers, or paprika hiding in the ingredient list can be genuinely frustrating — this one is naturally free of all of it. The turmeric gives the brine a gorgeous golden hue and a subtle warmth that fills the gap beautifully. After just a couple of hours in the fridge, the carrots are lightly pickled and still satisfyingly crisp — perfect alongside grain bowls, tucked into wraps, or eaten straight from the jar.
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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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