Walnut Free Ginger & Turmeric Pickled Carrots
These vibrant pickled carrots are bright, tangy, and loaded with warm spice — the kind of condiment that makes everything on the plate taste more alive. 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 a touch of honey rounds out the acidity without tipping into sugary territory. The whole process is refreshingly simple: pack your jar, simmer the brine, pour, and wait. Store-bought pickles can be a minefield of unexpected additives, but this recipe keeps things clean and completely transparent — every ingredient is right there in front of you. They're lightly crisp and pleasantly tangy after just 45 minutes in the fridge, or you can let them go a few hours for a deeper, more assertive flavor. Tuck them alongside grain bowls, tacos, cheese boards, or anything that could use a punchy, golden kick.
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!