Rice Free Quick-Pickled Carrots with Dill
These bright, tangy pickled carrots are the kind of condiment that quietly steals the show on any plate. 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 equal parts punchy and aromatic. Fresh dill ties everything together with a herby lift that makes the whole jar smell incredible the moment you open it. The process is refreshingly simple — heat the brine, pour it over the packed carrots, and let time do the rest. Naturally grain-free and built entirely from whole, straightforward ingredients, this recipe sidesteps any of the hidden starchy fillers or additives that can sneak into store-bought pickled vegetables. The carrots stay satisfyingly crisp, making them perfect as a snack, a sandwich topping, or a vibrant side alongside grilled meats and roasted dishes. Once you have a jar of these in the fridge, 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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