BHA & BHT Free Ginger & Turmeric Pickled Carrots
Bright, tangy, and faintly golden from turmeric, these pickled carrots are the kind of fridge staple that makes everything else taste better — grain bowls, tacos, cheese boards, or just straight from the jar. Store-bought pickles and condiments are notorious for sneaking in synthetic preservatives like BHA and BHT, which means label-reading becomes a full-time job at the grocery store. Making your own brine at home with apple cider vinegar, honey, and sea salt puts you completely in control of what goes in the jar. Fresh ginger and smashed garlic infuse the carrots with a warm, aromatic depth, while the turmeric adds a gorgeous color and earthy undertone that no artificial additive could replicate. The process is genuinely simple — a quick stovetop brine, a mason jar, and a little patience in the refrigerator. You can snack on them after 45 minutes if you want that satisfying crunch, or let them sit a few hours for a more assertive tang. Either way, you end up with something vibrant, clean, and completely free of anything you wouldn't want on your ingredient list.
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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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