Turmeric Carrot & Ginger Pickles
Method
Prepare the brine: Combine the water and salt in a saucepan and stir until the salt is completely dissolved. Allow the brine to cool completely.
Pack the jar: Place the carrots, ginger, garlic, turmeric, mustard seeds, coriander seeds and chilli into a clean glass jar, packing the vegetables fairly tightly while leaving a little space at the top.
Add the brine: Pour the cooled salt brine over the carrots until they are completely submerged. Add the apple cider vinegar and lemon juice.
Pickle: Place a clean fermentation weight or small food-safe weight over the vegetables to keep them beneath the liquid. Cover with a fermentation lid or loosely secured clean lid. Leave at room temperature for 24–48 hours, checking regularly.
Refrigerate: When the carrots have developed a pleasantly tangy flavour while remaining crisp, seal and refrigerate. Keep the vegetables submerged in their brine and use clean utensils when serving.
Vegan option: Naturally vegan — no substitutions needed. Crunchy carrots become bright, aromatic and gently tangy with fresh ginger, turmeric and warming mustard seeds. Their vivid golden colour makes them a beautiful addition to bowls, salads, sandwiches and vegetarian mains.
Nutrition Facts
Per serving
