Vegetarian Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are the kind of fridge staple that makes everything taste more exciting — snappy, tangy, and layered with warm spice from fresh ginger and golden turmeric. The brine comes together in just a few minutes on the stovetop, and a touch of honey rounds out the sharpness of the apple cider vinegar without tipping into sweetness. Garlic and optional thyme add a savory backbone that makes these feel genuinely complex for something so simple to put together. You can snack on them after 45 minutes if you want that bright, crisp bite, or leave them in the fridge for a few hours to let the tang really develop. They're brilliant alongside grain bowls, tucked into wraps, or served as a punchy little side that wakes up an otherwise ordinary plate. Every ingredient is straightforward and plant-based, so there's no guesswork about what's in the jar — just clean, bold flavor you made yourself.
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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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