Pecan Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are a punchy, golden-hued condiment that earns a permanent spot in your fridge rotation. Fresh ginger and ground turmeric give the brine a warm, aromatic depth, while apple cider vinegar and a touch of honey keep things bright and just barely sweet. Garlic and optional thyme round out the flavor so every crunchy bite feels layered and intentional. The whole process is straightforward — pack the jar, simmer the brine, pour and chill — no special equipment or canning experience required. Tree nut allergies can make store-bought pickles and condiments a minefield thanks to shared-facility warnings, but this recipe is built entirely from fresh produce, pantry staples, and herbs, so you know exactly what's going in the jar. Serve them alongside grain bowls, tacos, cheese boards, or sandwiches for an instant pop of color and tang that makes everything taste more alive.
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!