Peanut Free Quick-Pickled Carrots with Dill
Bright, tangy, and just a little bit funky, 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, fresh ginger, and a pinch of turmeric, giving each carrot stick a golden hue and a flavor that's complex without being fussy. Fresh dill sprigs go straight into the jar, infusing every bite with that herby, aromatic lift that makes homemade pickles so much better than anything off a store shelf. The whole process is straightforward — simmer the brine, pour it over the packed carrots, and let the refrigerator do the rest. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or cross-contamination anxiety to deal with. After at least two hours in the fridge, you've got crisp, lightly pickled carrots that are perfect alongside sandwiches, tucked into grain bowls, or eaten straight from the jar as a snack.
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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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