MSG Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are the kind of condiment that quietly steals the show — bright, tangy, and warmly spiced with fresh ginger, turmeric, and a whisper of garlic. The brine is a simple mix of apple cider vinegar, water, honey, and sea salt, which means every single ingredient is something you can see and pronounce. For anyone navigating flavor enhancers and additives hiding in store-bought pickles, making your own is the cleanest possible solution, and it genuinely couldn't be easier. You just pack the carrots into a jar, pour over the hot brine, and let the refrigerator do the rest of the work. The result is crisp and lightly tangy after 45 minutes, or deeply flavored and boldly spiced if you can hold out for a few hours. Pile them onto grain bowls, tuck them into tacos, or snack on them straight from the jar — they're endlessly useful and completely additive-free.
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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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