Description
We tend to think “cucumber” and “dill” when we hear the word “pickle,” but there is no reason you can’t go with “carrot” and some more exotic spices! This AIP-friendly recipe can be easily adapted for SCD, Whole30, or other special diets.
Ingredients
Scale
- 1 pound carrots
- 3/4 cup apple cider vinegar
- 3/4 cup filtered water
- 2 tablespoons sea salt
- 2 tablespoons honey, coconut sugar, or other sweetener (optional)
- 1 teaspoon dried thyme
- 1 teaspoon powdered ginger
- 1 teaspoon ground turmeric
Instructions
- Peel carrots and cut into spears, no thicker than 1/8 inch. Place these carrots in a mason jar or other heat proof container you will be able to seal and store in the refrigerator.
- In a small saucepan, combine vinegar, water, salt, and sweetener (if using) and bring to a full roiling boil. Add thyme, ginger, and turmeric.
- Carefully pour boiling liquid into jar, over carrots.
- Allow to cool naturally for about 30 minutes, then cover and transfer to refrigerator. Consume pickled carrots whenever they cool, or store for up to two weeks.
- Prep Time: 45 mins
- Category: Appetizer