Oh Snap! Pickled Carrots: A Delicious Twist on a Classic

As I bundle up in my 10 layers, heated hand grips, and blast the engine exhaust on my feet (don't ask), I can't help but think about the warmth that awaits me in just eight days - the Dominican Republic. The thought of shedding those layers for its tropical climate, beautiful beaches, and delicious fruit is a welcome respite from this harsh winter.

But before I jet off to paradise, I have to admit that our recent mini-vacation to Vermont was quite an adventure. We decided to embrace the cold by snowmobiling and skiing for a few days, which resulted in going through about 20 gallons of oil in one day. The outcome? A boiler that ran non-stop the entire time.

When it's this cold outside (we're talking -9 degrees Fahrenheit!), you'd think we'd want to stay indoors. But nope! We decided to run our wood stove instead, partly because we didn't feel like restocking the woodpile 50 feet from the house. Brrr!

So, what does all this have to do with pickled carrots? Well, I recently stumbled upon a delicious recipe for pickled pineapple that's perfect as a sandwich or salad topper. It has just the right amount of spice from sliced jalapeños and tangy sweetness. And you know what would pair perfectly with it? Some crunchy, sweet pickled carrots.

With this winter's madness finally beginning to thaw out (pun intended), I'm excited to share this recipe with you and look forward to enjoying some warm weather soon. Until then, stay cozy and keep those layers coming!

Oh snap pickled carrots