Legume Free Ginger & Turmeric Pickled Carrots
Bright, tangy, and warmly spiced, these pickled carrots are the kind of condiment that makes everything on the plate taste more alive. The brine is built from apple cider vinegar, honey, fresh ginger, and ground turmeric, giving each carrot stick a golden hue and a flavor that's equal parts mellow and bold. Garlic and optional thyme round out the aromatics, adding a savory depth that keeps things interesting well beyond the first bite. The whole process is straightforward — a quick stovetop brine, a packed mason jar, and a little patience in the fridge. Many store-bought pickled vegetables sneak in unexpected additives, but this recipe keeps things clean and completely free of legumes or any hidden fillers. They're genuinely delicious alongside grilled meats, tucked into grain bowls, or just eaten straight from the jar as a snappy, low-effort snack. Make a batch 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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