Quick Recipe Version (TL;DR)

Yield: about 2 pints (16 servings of 2 tablespoons)
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes (plus 2–24 hours chilling)

Quick Ingredients

1 lb (450 g) carrots, sliced into 1/8-inch coins
3 cloves garlic, thinly sliced
1 small red chili, sliced, or 1/2 tsp red pepper flakes (optional)
1 cup (240 ml) apple cider or white vinegar (5% acidity)
1 cup (240 ml) water
3 tbsp (36 g) granulated sugar
2 1/2 tsp kosher salt (or 2 tsp fine sea salt)
2 tsp mild curry powder
1/2 tsp ground turmeric
1/2 tsp ground coriander or cumin
1/2 tsp mustard seeds
1/2 tsp whole black peppercorns
1 bay leaf

Do This

1. Wash 2 pint-size jars. Peel (optional) and slice carrots into thin coins; slice garlic and chili.
2. Divide garlic and chili between jars. Pack in carrot coins, leaving about 1/2 inch space at the top.
3. In a small saucepan, toast mustard seeds and peppercorns 1–2 minutes. Stir in curry powder, turmeric, and coriander/cumin for 30 seconds.
4. Add vinegar, water, sugar, salt, and bay leaf. Bring to a simmer, stirring until sugar and salt dissolve.
5. Place jars on a towel. Carefully pour hot brine and spices over carrots, fully covering them and leaving about 1/4 inch headspace.
6. Let cool at room temperature about 30 minutes, then seal and refrigerate at least 2 hours, preferably 24 hours.
7. Serve straight from the fridge as a crunchy, curry-scented snack or bright side for rich dishes.

Why You’ll Love This Recipe

Big flavor, little effort: a simple vinegar brine becomes exotic with curry, turmeric, and garlic.
Crisp and colorful: thin carrot coins stay snappy and turn a beautiful golden-orange from the spices.
Make-ahead friendly: keeps in the fridge for up to 2 weeks, ready to perk up any meal.
Versatile: serve with curries, rice bowls, sandwiches, cheese boards, or as a straight-from-the-jar snack.

Grocery List

Produce: Carrots, garlic, small fresh red chili (or use pantry chili flakes)
Dairy: None
Pantry: Apple cider or white vinegar, granulated sugar, kosher or sea salt, curry powder, ground turmeric, ground coriander or cumin, mustard seeds, whole black peppercorns, bay leaf, water

Full Ingredients

For the Carrots

1 lb (450 g) carrots, peeled if desired and sliced into 1/8-inch (3 mm) coins
3 cloves garlic, thinly sliced
1 small red chili, thinly sliced into rings, or 1/2 tsp red pepper flakes (optional, for heat)

For the Curry-Turmeric Brine

1 cup (240 ml) apple cider vinegar or distilled white vinegar (5% acidity)
1 cup (240 ml) water
3 tbsp (36 g) granulated sugar
2 1/2 tsp kosher salt (use 2 tsp if using fine sea salt)
2 tsp mild curry powder
1/2 tsp ground turmeric
1/2 tsp ground coriander or ground cumin
1/2 tsp mustard seeds
1/2 tsp whole black peppercorns
1 bay leaf

To Serve (Optional)

Fresh cilantro leaves, roughly chopped, for sprinkling on top when serving

Step-by-Step Instructions

Step 1: Prep the jars and slice the carrots

Wash 2 pint-size (16 oz / 475 ml) glass jars and their lids in hot, soapy water, then rinse well. They do not need to be sterilized for refrigerator pickles, but they should be very clean.

Rinse the carrots and peel them if you prefer a smoother look. Using a sharp knife or a mandoline, slice the carrots into thin coins about 1/8 inch (3 mm) thick. Try to keep the thickness as even as possible so they pickle at the same rate and stay uniformly crisp.

Thinly slice the garlic cloves. If using fresh chili, slice it into thin rings. Set everything aside in separate piles so it is easy to divide between the jars.

Step 2: Pack the jars with carrots and aromatics

Place the clean jars on a folded kitchen towel to prevent slipping. Divide the sliced garlic and chili (or red pepper flakes) evenly between the jars, dropping them into the bottom.

Pack the carrot coins vertically or horizontally into the jars, whichever is easier for you. Gently press them down as you go, but do not crush them; you want them snug, not squashed. Leave about 1/2 inch (1.25 cm) of space at the top of each jar so there is room for the brine.

Step 3: Toast the spices for deeper flavor

In a small non-reactive saucepan (stainless steel or enamel, not aluminum or copper), add the mustard seeds and black peppercorns. Set the pan over medium heat and toast the spices for 1–2 minutes, shaking the pan often, until they smell fragrant and a few mustard seeds start to pop. Do not let them burn.

Reduce the heat slightly if needed, then stir in the curry powder, ground turmeric, and ground coriander or cumin. Toast for about 30 seconds more, stirring constantly. The mixture should be very fragrant and slightly darker in color. This quick toasting step brings out the warm, complex flavors in the spices.

Step 4: Build the curry-turmeric brine

With the toasted spices still in the saucepan, pour in the vinegar and water. Add the sugar, salt, and bay leaf. Stir well to combine and to help the sugar and salt start dissolving.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once it reaches a simmer and the sugar and salt are fully dissolved (about 2–3 minutes), turn off the heat. Give the brine a quick taste—carefully, it is hot. It should be tangy, pleasantly salty, lightly sweet, and warmly spiced. Adjust to taste if needed: a pinch more sugar for sweetness, or a small splash more vinegar for extra brightness.

Step 5: Pour the hot brine over the carrots

Make sure your jars are still on the towel to protect your countertop from heat. Using a ladle (and a funnel if you have one), carefully pour the hot brine and spices into each jar, dividing the liquid and spice bits evenly between them.

Pour slowly so the hot liquid has time to work its way down into the carrots. Use the back of a clean spoon or a chopstick to gently nudge the carrots and release any trapped air bubbles. Add more brine as needed so the carrots are fully submerged, leaving about 1/4 inch (6 mm) of headspace at the top.

Step 6: Cool, cover, and chill

Let the jars sit at room temperature, uncovered, for about 30 minutes to cool down. The brine will go from very hot to warm. Once the jars are no longer hot to the touch, wipe the rims with a clean, damp cloth and screw on the lids.

Transfer the jars to the refrigerator. The carrots will begin to pick up flavor after about 2 hours, but they are at their best after 24 hours, when the curry and turmeric have fully infused the carrots and turned them a beautiful golden-orange.

Step 7: Serve and enjoy

When you are ready to serve, use a clean fork to lift out the carrot coins, letting excess brine drip back into the jar. Sprinkle with a little fresh cilantro if you like a bright, herbal contrast to the warm spices.

Serve these curry-spiced pickled carrots alongside rich curries, grilled meats, rice or grain bowls, sandwiches, burgers, or cheese and charcuterie boards. They are also excellent straight from the jar as a crunchy, tangy snack.

Pro Tips

Slice evenly for best texture. Uniform 1/8-inch coins pickle at the same rate and stay pleasantly crisp without being too hard.
Use a non-reactive saucepan. Vinegar and turmeric can react with aluminum or copper, affecting flavor and color; stainless steel or enamel is best.
Adjust heat and sweetness. For spicier pickles, keep the chili seeds or add extra red pepper flakes. For a sweeter profile, increase sugar by 1–2 tablespoons.
Let them rest overnight. They are edible after a couple of hours, but an overnight chill gives a deeper curry flavor and more vibrant color.
Always use clean utensils. To maximize shelf life, use a clean fork or tongs every time you remove carrots from the jar.

Variations

Ginger-lime twist: Add 6–8 thin slices of fresh ginger to the jars and, once the brine has cooled slightly, stir in 2 tbsp fresh lime juice (do not boil the lime juice). Bright and aromatic.
Extra-spicy version: Double the fresh chili or red pepper flakes, and add 1/4 tsp cayenne pepper to the brine along with the curry powder.
Mixed veggie curry pickles: Replace half the carrots with thinly sliced cauliflower florets or red onion. Keep the total weight around 1 lb so the brine ratio still works.

Storage & Make-Ahead

These are refrigerator pickles, not shelf-stable canned pickles. Keep the jars refrigerated at all times once cooled and covered. Properly stored, they will stay tasty for up to 2 weeks, with the best crunch in the first 7–10 days. You can easily make them 1–2 days ahead of when you plan to serve them; in fact, the flavor only improves with a little time. Do not freeze, as freezing will turn the carrots mushy. If you ever notice off smells, unusual cloudiness, or mold, discard the contents immediately.

Nutrition (per serving)

Approximate values per 2-tablespoon serving (about 25 g): 15 calories; 0 g fat; 3 g carbohydrates; 1 g sugar; 0.5 g fiber; 0.3 g protein; about 140 mg sodium. Actual values will vary slightly based on the exact thickness of your carrot slices and how much brine you consume.

Curry-Turmeric Pickled Carrots With Garlic