Barley Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are bright, tangy, and packed with warm spice — the kind of condiment that makes everything on the plate taste more alive. Fresh ginger and ground turmeric give the brine a bold, golden depth, while apple cider vinegar and a touch of honey keep things perfectly balanced between tart and sweet. Smashed garlic and optional thyme round out the flavor, so every jar feels a little more special than your average quick pickle. The whole process is straightforward: pack the jar, simmer the brine, pour, and wait. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels for hidden cereal derivatives the way you might with store-bought pickles or brined vegetables. Eat them crisp and lightly pickled after 45 minutes, or let them sit in the fridge for a few hours if you want that deeper, more assertive tang. They're incredible alongside grain bowls, tucked into wraps, or just eaten straight from the jar as a snack.
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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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