Dairy Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are bright, tangy, and packed with warm spice — the kind of condiment that makes everything on the plate taste more alive. Fresh ginger and ground turmeric give the brine a golden hue and a gentle heat that pairs beautifully with the natural sweetness of the carrots, while apple cider vinegar and a touch of honey keep the flavor balanced rather than sharp. Garlic and optional thyme round things out with a savory depth that makes this feel like way more than a simple pickle. The whole process happens on the stovetop in just a few minutes, then the jar does the rest of the work in the fridge. Since every ingredient here is naturally plant-based, there's no need to scan labels or swap anything out — it's effortlessly free of dairy from start to finish. Serve them alongside grain bowls, tacos, charcuterie boards, or anything that could use a punchy, crunchy lift. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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