Pistachio 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 both bold and refreshing. Fresh dill sprigs packed right into the jar bring an herby, aromatic lift that ties the whole thing together. The process is genuinely simple — you're just warming a brine, pouring it over the carrots, and letting time do the rest. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved whatsoever. Pile them onto grain bowls, tuck them into wraps, serve them alongside a cheese board, or snack on them straight from the jar — they hold up beautifully and only get better as they sit in the fridge.
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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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