Seed Oil Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are bright, tangy, and packed with warm spice — the kind of condiment that makes everything on the plate taste more intentional. The brine is built from apple cider vinegar, honey, fresh ginger, and ground turmeric, so every ingredient is clean and straightforward with zero industrial oils hiding anywhere in the jar. That's a real win when so many store-bought pickles and condiments sneak in canola or soybean oil as a carrier or preservative. Fresh garlic and optional thyme round out the flavor, giving the carrots a subtle herby depth that goes way beyond basic pickling. The process is genuinely simple — heat the brine, pour it over the packed jar, and let the fridge do the work. You can snack on them after 45 minutes if you want a light crunch and gentle tang, or hold off a few hours for a bolder, more assertive bite. They're a perfect addition to grain bowls, cheese boards, tacos, or honestly just eaten straight from the jar.
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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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