Xanthan Gum 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 alive. Fresh ginger and ground turmeric give the brine a bold, earthy kick, while apple cider vinegar and a touch of honey keep things balanced between sharp and subtly sweet. The whole process is beautifully straightforward: pack your jar, simmer the brine, pour, and wait. No thickeners, stabilizers, or additives of any kind make an appearance here — just clean, whole ingredients doing all the work naturally. That makes this recipe a genuinely easy win for anyone navigating ingredient labels and trying to avoid common binders that sneak into store-bought pickles and condiments. You can eat them lightly pickled and still crisp after about 45 minutes, or let them sit longer in the fridge for a deeper, more pronounced tang. Pile them onto grain bowls, serve alongside grilled proteins, or snack on them straight from the jar — they're that good.
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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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