Nutmeg Free Quick-Pickled Carrots with Dill
These bright, tangy pickled carrots are the kind of fridge staple that makes everything taste better — from grain bowls and tacos to a simple cheese board. The brine is a beautifully balanced mix of apple cider vinegar, honey, and a little sea salt, with garlic, fresh ginger, and turmeric adding warmth and a gorgeous golden hue. Fresh dill brings an herby, aromatic lift that ties the whole jar together. The process is refreshingly simple: heat the brine, pour it over the packed carrots, and let time do the rest. Many spice blends and store-bought pickles sneak in warming spices that can be hard to avoid, but this recipe keeps things clean and intentional — every ingredient is right there in front of you. After just a couple of hours in the fridge, the carrots are lightly pickled, still satisfyingly crisp, and ready to brighten up whatever you're eating.
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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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