Mushroom Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are bright, tangy, and loaded 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 and complex. Garlic and optional thyme round things out, adding a subtle savory depth that makes these feel like something from a specialty deli counter. The whole process is refreshingly straightforward — a quick stovetop brine, a mason jar, and a little patience in the fridge is all it takes. Since every ingredient here is whole and plant-based, there's zero guesswork about hidden additives or unwanted extras sneaking into your jar. Serve them alongside grain bowls, tacos, cheese boards, or straight from the jar as a snack — they hold up beautifully and only get better as they sit.
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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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