Xanthan Gum Free Quick-Pickled Carrots with Dill
Bright, tangy, and loaded with fresh flavor, these quick-pickled carrots are the kind of fridge staple that makes everything taste better — grain bowls, tacos, cheese boards, or just straight from the jar. The brine is a simple mix of apple cider vinegar, water, honey, garlic, ginger, and a touch of turmeric, which gives the carrots a gorgeous golden hue and a warmly spiced kick. Fresh dill sprigs go in with the carrots from the start, infusing every bite with that herby, aromatic depth you'd expect from a classic pickle. Many store-bought pickled vegetables sneak in stabilizers and thickeners that can be hard to spot on a label, so making your own means you know exactly what's in the jar. The whole process is refreshingly straightforward — heat the brine, pour it over the packed carrots, and let the refrigerator do the rest. After a couple of hours, you've got crisp, lightly pickled sticks with real complexity and zero unnecessary additives. Keep a jar on hand all week and you'll find yourself reaching for them constantly.
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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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