Pecan 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 whisper 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, perfuming the whole batch as it chills. There's no canning equipment, no special technique, and absolutely nothing to worry about when it comes to hidden tree nuts sneaking into your snacks — every ingredient here is straightforward and easy to verify. You just pack the jar, pour over the hot brine, and let the refrigerator do the rest. Pull them out to pile onto grain bowls, tuck into wraps, or serve alongside a cheeseboard for a pop of acidity that cuts right through the richness. Once you have a jar of these on hand, you'll find yourself reaching for them 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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