Sesame Free Quick-Pickled Carrots with Dill
These bright, tangy pickled carrots are the kind of fridge staple that makes everything taste better — tuck them into tacos, pile them onto grain bowls, or snack on them straight from the jar. 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, aromatic kick that store-bought pickles just can't match. Fresh dill and smashed garlic round out the flavor with an herby, savory depth that feels way more sophisticated than the short ingredient list suggests. For anyone navigating sesame-free eating, pickled vegetables can be a surprisingly tricky category — many commercial brands share production lines or sneak in unexpected additives — so making your own from scratch is genuinely the cleanest route. The process is refreshingly simple: a quick stovetop brine, a good pack into a jar, and a couple of hours in the fridge to let everything come together. You end up with crisp, vibrant carrots that hold their crunch beautifully and brighten up just about any meal you put them next to.
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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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