Quick-Pickled Carrots with Lemon and Dill

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Crisp carrots infused with lemon and dill in a tangy brine, ready in 30 minutes for a vibrant side. This American quick recipe (vegan, gluten-free), ready in about 15 minutes, pairs carrots, white vinegar, and water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 50 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium carrots, peeled and cut into 1/4-inch thick coins
• 1 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 1/4 cup fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp (optional) red pepper flakes

Instructions

1. Step 1: In a small saucepan, combine 1 cup white vinegar, 1/2 cup water, 2 tbsp sugar, and 1/2 tsp salt over medium heat, stirring until sugar and salt dissolve (about 2 minutes).
2. Step 2: Remove from heat and stir in 1/4 cup fresh dill, 1 tbsp lemon juice, and 1/2 tsp red pepper flakes (if using).
3. Step 3: Place 2 medium carrots (peeled and cut into 1/4-inch thick coins) in a clean 16-ounce jar, then pour hot brine over vegetables until fully submerged.
4. Step 4: Cool to room temperature (about 30 minutes), then cover and refrigerate for at least 30 minutes before serving to develop flavor.