Cinnamon Free Ginger & Turmeric Pickled Carrots
Bright, tangy, and just a little earthy, these pickled carrots are the kind of condiment that quietly steals the show on any plate. Fresh ginger and ground turmeric do the heavy lifting here, giving the brine a warm, aromatic depth that feels anything but basic. Apple cider vinegar and a touch of honey balance each other out perfectly, so the result is pleasantly sharp without being harsh. Smashed garlic and optional thyme round out the flavor in a way that makes the jar smell incredible the moment you open it. Many store-bought pickled vegetables sneak in warming spices that can be a real problem for anyone avoiding cinnamon, but this brine is built entirely from scratch with a short, clean ingredient list you can verify yourself. The process is genuinely simple — heat the brine, pour it over the packed jar, and let the fridge do the rest. You can snack on them after 45 minutes if you want that fresh, crisp bite, or hold off a few hours for a deeper, more assertive tang. Either way, they're fantastic alongside grain bowls, tucked into wraps, or just eaten straight from the jar.
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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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