Walnut Free Quick-Pickled Carrots with Dill
Bright, tangy, and loaded with herby fragrance, these quick-pickled carrots are the kind of fridge staple that makes everything else on the table taste better. 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 simultaneously punchy and a little sweet. Fresh dill sprigs go straight into the jar, infusing every bite with that classic pickle-shop aroma you just can't fake with dried herbs. The whole process comes together in one saucepan and a single jar — no canning equipment, no complicated technique, just a hot brine poured over crisp carrot sticks and a couple of hours of patience in the fridge. For anyone navigating tree nut concerns, this recipe is naturally free of any such ingredients from start to finish, with a short, clean ingredient list that leaves nothing to guess about. Pile them onto grain bowls, tuck them into wraps, serve them alongside a cheese board, or just snack on them straight from the jar — they hold up beautifully and only get better as they sit.
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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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