Breastfeeding Friendly Ginger & Turmeric Pickled Carrots
Bright, tangy, and packed with feel-good ingredients, these pickled carrots are the kind of snack you'll find yourself reaching for straight from the fridge. Ginger and turmeric are both celebrated for their anti-inflammatory properties, making them a smart and delicious addition when you're nourishing yourself through the postpartum season. The apple cider vinegar brine comes together in just a few minutes on the stovetop, and a touch of honey rounds out the sharpness into something genuinely craveable. Garlic and fresh thyme add depth without overwhelming the bright, clean flavor of the carrots themselves. Because you're making the brine from scratch, you know exactly what's going into the jar — no mystery preservatives or additives to second-guess. The carrots stay satisfyingly crisp, especially if you enjoy them closer to the 45-minute mark, and they only get more flavorful as they sit longer in the fridge. Keep a jar on hand for quick snacking, tucking into grain bowls, or adding a punchy pop of color to a plate.
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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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