Rice Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are the kind of condiment that quietly steals the show — bright, tangy, and layered with warm spice from fresh ginger and golden turmeric. The brine comes together in minutes on the stovetop, and once it hits the jar, the magic basically takes care of itself. Apple cider vinegar gives everything a mellow, slightly fruity acidity that plays beautifully against the honey and earthy turmeric, while the garlic and optional thyme add just enough savory depth to keep things interesting. Store-bought pickled vegetables often sneak in fillers, thickeners, or flavor additives that can be hard to track — making a batch at home means you know exactly what's in the jar. The carrots stay satisfyingly crisp after just 45 minutes in the fridge, though a longer rest deepens the tang if you can hold out. Pile them onto grain bowls, tuck them into wraps, serve them alongside grilled proteins, or just snack straight from the jar — they're endlessly versatile and genuinely hard to stop eating.
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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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