Wheat 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. Apple cider vinegar forms the backbone of a quick brine that comes together in just a few minutes on the stove, while honey rounds out the acidity with a gentle sweetness. Garlic and optional thyme add savory depth, making every crunchy bite feel more complex than the short ingredient list suggests. Because the recipe relies entirely on whole vegetables, pantry staples, and naturally gluten-free ingredients, there's nothing to second-guess or swap out. Store-bought pickled vegetables can be a minefield of hidden additives and shared-facility warnings, so making your own at home puts you fully in control. Pack them alongside grain bowls, tacos, cheese boards, or anything that needs a punchy, colorful lift. They're ready in under an hour if you're impatient, or even better after a long, slow chill in the fridge overnight.
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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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