Sometimes you end up with too many carrots in your fridge with no real purpose. My old standby recipe for too many carrots (it’s a common thing here) is Carrot Coconut Soup. This Summer I started pickling onions (I’ll share my technique another time!) and so I thought, why not make some Spicy Pickled Carrots while I was at it?
These pickled carrots have a good OOOMPH to them. The curry adds some depth, the jalapeno adds a little heat and the tangy-sweet brine brings out the sweetness in the carrots. I brought some to a party to put with a cheese board and they were demolished. My favorite part is that they maintain their crunch. They are a much better thing to reach for when you’re craving something crunchy like potato chips (which is like all the time for me!).
. The last time I was in Italy I didn’t have a smartphone or a Fitbit. I also didn’t have a child and wasn’t married yet. TIME FLIES. We have a few more days here and then we journey home. It’s been a great trip so far. You can see some of my pictures from 
