Pork 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 or sandwich spread. The brine is a beautifully balanced mix of apple cider vinegar, honey, and warm spices like fresh ginger and turmeric, giving each carrot stick a golden hue and a flavor that's both zippy and a little earthy. Fresh dill and smashed garlic round it all out, adding herby depth that store-bought pickles rarely deliver. The whole process is straightforward: simmer the brine, pour it over the packed jar, and let the fridge do the rest. Since every ingredient here is naturally free of any pork-derived additives — no gelatin, no lard, no hidden animal fats — you can feel completely confident about what's going into the jar. After just a couple of hours of chilling, the carrots are lightly pickled but still satisfyingly crisp, making them endlessly snackable. Keep a jar on hand and you'll find yourself reaching for it all week long.
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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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