Mustard 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 — bold, golden, and completely free of mustard seed or mustard-based vinegar, which can sneak into so many store-bought pickle products. That makes this a genuinely safe and satisfying option for anyone navigating a mustard allergy or intolerance without sacrificing any of the punch you'd expect from a great quick pickle. The garlic and optional thyme round out the flavor with a subtle savory depth, while the carrots themselves stay satisfyingly crisp. You can have a lightly pickled batch ready in under an hour, or let them sit overnight for a deeper, more complex tang. Pile them onto grain bowls, serve alongside grilled proteins, or just snack on them straight from the jar — they're that good.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!