Shellfish Free Quick-Pickled Carrots with Dill
These vibrant, tangy carrot sticks are the kind of fridge staple that makes everything taste better — from grain bowls and sandwiches to a simple cheese board. The brine is a beautifully balanced mix of apple cider vinegar, honey, garlic, fresh ginger, and a touch of turmeric, giving each bite a bright, slightly sweet heat with gorgeous golden color. Fresh dill sprigs packed right into the jar add an herby, aromatic note that deepens as the carrots chill. The whole process is straightforward: simmer the brine, pour it over the carrots, and let the refrigerator do the rest. Since every ingredient here is a whole, recognizable pantry staple, there's zero guesswork about what's actually in your jar — no mystery sauces, no processed condiments, nothing to second-guess. The carrots stay satisfyingly crisp even after pickling, so you get that satisfying crunch alongside all that punchy flavor. Make a batch on Sunday 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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