Celery Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are the kind of fridge staple that makes everything taste better — tucked into grain bowls, piled onto tacos, or eaten straight from the jar with a fork. The brine is a warm, golden blend of apple cider vinegar, honey, and ground turmeric, with fresh ginger and smashed garlic doing the heavy lifting on flavor. There's no celery seed, celery salt, or celery in any form here — just clean, straightforward ingredients that come together in minutes on the stovetop. Packaged pickling mixes and store-bought condiments often sneak in celery-derived seasonings, so making your own brine from scratch is genuinely the smarter move. The carrots stay beautifully crisp after just 45 minutes in the fridge, though a longer soak of four to six hours deepens the tang and lets the ginger and turmeric really settle in. The golden color alone is enough to make people ask what's in the jar — and the answer is refreshingly simple.
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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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