Pork Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are bright, tangy, and packed with warm spice — the kind of condiment that quietly steals the show on any plate. 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 honey keep the flavor balanced and lively. The whole process comes together in one small saucepan and a mason jar, making this an incredibly low-effort recipe with a seriously impressive payoff. Every ingredient here is straightforward and plant-based, so there's nothing to second-guess when it comes to what's going into the jar. Serve them alongside grain bowls, tacos, sandwiches, or a cheese board — they add crunch and color to just about anything. If you can wait the full four to six hours before digging in, the tang deepens into something truly addictive.
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!