Seed Oil Free Quick-Pickled Carrots with Dill
These bright, tangy pickled carrots are the kind of fridge staple that makes everything taste better — tucked into tacos, piled onto grain bowls, or eaten straight from the jar with a fork. The brine is built from apple cider vinegar, honey, and warm spices like fresh ginger and turmeric, so every bite has a little heat, a little sweetness, and a gorgeous golden hue. Store-bought pickles are a surprisingly common source of hidden refined oils, whether in the form of emulsifiers or flavoring carriers, but this recipe sidesteps all of that with a completely clean ingredient list. There's no cooking oil involved at any stage — just a quick stovetop brine poured over crisp carrot sticks and fragrant dill. The whole process is straightforward: pack the jar, make the brine, pour, and wait. After a couple of hours in the fridge, the carrots are lightly pickled but still satisfyingly crunchy, infused with garlic and that gentle spice. It's the kind of simple, honest recipe that earns a permanent spot in your weekly rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!