Nitrate & Nitrite Free Ginger & Turmeric Pickled Carrots
Pickled carrots are one of those fridge staples that make everything better — tacos, grain bowls, cheese boards, or just eaten straight from the jar. This version gets its brightness from apple cider vinegar and honey, with fresh ginger, smashed garlic, and ground turmeric layering in warmth and a gorgeous golden hue. Many store-bought pickled vegetables sneak in preservatives you'd rather avoid, but this brine is completely clean — just pantry basics and fresh aromatics, nothing hidden. The process is almost embarrassingly simple: pack the jar, pour over the hot brine, and let the refrigerator do the rest. You can snack on them after 45 minutes if you want that crisp, lightly tangy bite, or leave them for a few hours to develop a deeper, more assertive flavor. That turmeric doesn't just add color — it gives the whole jar an earthy, slightly peppery note that plays beautifully against the sweet-tart brine. Once you have a jar of these in your fridge, you'll find yourself reaching for them constantly.
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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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