Caffeine Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are the kind of condiment that quietly steals the show — bright, tangy, and loaded with warm spice from fresh ginger and golden turmeric. The brine comes together in minutes on the stovetop, and once it hits the jar, the magic basically takes care of itself. A touch of honey rounds out the acidity from the apple cider vinegar, giving you a balance that's punchy without being overwhelming. Garlic and optional thyme add savory depth, making these far more interesting than anything you'd grab off a store shelf. They're ready to eat in under an hour if you like a lighter pickle, or you can let them sit overnight for a deeper, more assertive tang. Pile them onto grain bowls, tacos, cheese boards, or eat them straight from the jar — no judgment. Every single ingredient here is naturally free of stimulants, so this is a snack or side you can enjoy any time of day without a second thought.
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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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