Vegetarian Quick-Pickled Carrots with Dill
Bright, tangy, and just a little bit funky, these quick-pickled carrots are the kind of fridge staple that makes everything else taste better. The brine is a beautiful balance of apple cider vinegar, honey, and warm spices — garlic, fresh ginger, and a pinch of turmeric give it real depth without overwhelming the natural sweetness of the carrots. Fresh dill ties it all together with that herby, grassy note that makes a good pickle truly great. The whole process is remarkably hands-off: you heat the brine, pour it over the packed jar, and let time do the rest. After a couple of hours in the fridge, you've got crisp, lightly pickled spears that are endlessly versatile — pile them onto grain bowls, serve them alongside a cheesy sandwich, or just snack on them straight from the jar. No canning equipment, no special skills, and no animal-derived ingredients to navigate — just clean, plant-based flavors that come together fast.
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!