Wheat Free 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 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 complex, layered flavor. Fresh dill ties it all together with an herby, aromatic finish that feels like something you'd find at a fancy deli counter. Every single ingredient here is naturally free of wheat and gluten-containing grains, so there's no label-reading anxiety or ingredient swaps required — just wholesome, simple pantry staples doing their thing. The process is almost meditative: pack the jar, simmer the brine, pour, and wait. After a couple of hours in the fridge, you've got crisp, lightly pickled carrots ready to snack on straight from the jar, pile onto grain bowls, or serve alongside grilled meats and sandwiches. They keep beautifully in the refrigerator, which means you can make a batch ahead and have a bright, crunchy condiment on hand 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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