Honey Pickled Carrots with Ginger & Coriander

Tender-crisp carrot coins pickled in a warm honey brine fragrant with ginger, coriander, and a hint of turmeric. Inspired by the quick-pickled carrots served alongside banh mi, these are equally at home on a cheese board, in a wrap, or alongside grilled meats.

Method

1. 1

   Prep the carrots

   Peel and slice carrots into coins or matchsticks depending on your intended use — coins are great for snacking, matchsticks are better for banh mi or wraps.

2. 2

   Blanch briefly

   Bring a pot of salted water to a boil. Blanch carrots for 90 seconds — they should still have significant bite. Drain and run under cold water to stop cooking.

   💡 Blanching helps the brine penetrate faster and takes the raw edge off without making them soft.

   ⏱ 1 min 30 sec
3. 3

   Make the brine

   Combine both vinegars, water, honey, and salt in a saucepan with the ginger, coriander seeds, turmeric, and garlic. Bring to a gentle simmer and stir until honey and salt dissolve.

   ⏱ 4 min
4. 4

   Pack and pour

   Pack the blanched carrots into a clean jar. Pour the warm brine and aromatics over the top. Let cool to room temperature.

   💡 The turmeric will turn the brine and carrots golden — this is normal and beautiful.
5. 5

   Refrigerate

   Seal and refrigerate for at least 4 hours. Best after 24 hours. Keeps up to 3 weeks.

   ⏱ 240 min