Gelatin 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. The brine is a simple mix of apple cider vinegar, honey, and water, spiked with fresh ginger, garlic, and ground turmeric for a golden, aromatic kick. There is absolutely no gelatin or any setting agent involved, just a clean, plant-based brine that does all the work on its own. Many store-bought pickles and preserved vegetables sneak in unexpected additives, so making your own from scratch gives you full control over every ingredient in the jar. The carrots stay satisfyingly crisp, especially if you dig in closer to the 45-minute mark, though a longer rest in the fridge deepens the tang beautifully. Pile them onto grain bowls, serve alongside grilled proteins, or snack on them straight from the jar — they are endlessly versatile and genuinely hard to stop eating.
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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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