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.
- 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