Almond Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are punchy, golden-hued, and packed with warm, earthy flavor from fresh ginger and ground turmeric. The apple cider vinegar brine is brightened with a touch of honey, making each bite a balance of tangy, sweet, and subtly spiced. Garlic and optional thyme round out the aromatics, turning a simple jar of carrots into something that feels genuinely special. The whole process is straightforward — you just pack the jar, simmer the brine, pour, and wait — no complicated techniques required. Store-bought pickles often come with long ingredient lists and mystery additives, but this recipe keeps things clean and completely transparent. They're ready to snack on in under an hour, though a longer rest in the fridge deepens the tang beautifully. Pile them onto grain bowls, serve alongside sandwiches, or eat them straight from the jar — no judgment here.
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Learn more →Ingredients
8 servings
- 1 lb carrots, peeled and cut into 3-inch sticks or coins
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 1 tbsp fresh ginger, peeled and thinly sliced
- ½ tsp ground turmeric
- 2 cloves garlic, peeled and lightly smashed
- 2–3 sprigs fresh thyme (optional)
Instructions
- 1
Pack the carrot sticks tightly into a clean 1-quart mason jar (or divide between two 16-oz jars). Tuck the garlic cloves, ginger slices, and thyme sprigs, if using, in among the carrots.
- 2
Combine the apple cider vinegar, water, honey, salt, and turmeric in a small saucepan over medium heat, stirring until the honey and salt are fully dissolved, about 2–3 minutes. Remove from heat.
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