These chipotle pickled carrots can be a great healthy snack by themselves, or you can incorporate them in other dishes like salads. Compliments to UC Davis Health Executive Chef Santana Diaz for this cool veggie idea.


  • 1/2 gallon golden balsamic or rice vinegar
  • 2 cups hot water
  • 2 individual peppers from a can of chipotle in adobo
  • 1 tablespoon red chili flakes
  • 1 tablespoon minced shallots
  • 1/4 tablespoon minced garlic
  • 3 carrot sticks


  1. Cut carrot sticks to your liking. However, they should be no thicker than your finger.
  2. Place all pickling liquid ingredients in a pot and bring to a boil.
  3. Place carrots in a storage container and pour hot liquid the carrot sticks.
  4. Allow to cool before placing the lid on the container.
  5. Refrigerate overnight and serve the next day.