Low Fiber Ginger & Turmeric Pickled Carrots
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8 servings
- 1 lb carrots, peeled and cut into 3-inch sticks or coins
Ingredient noteLow residue diets limit raw and fibrous vegetables. The carrot here is cooked until tender, and the recipe uses only about 1/2 cup per serving, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 tbsp honey
- 1 tsp fine sea salt
- 1 tbsp fresh ginger, peeled and thinly sliced
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 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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