Serves: 8
Total Calories: 79

2 cups rice vinegar
2/3 cup sugar
5 cups carrots, julienned (6 to 8 medium carrots about 10 ounces)
1 to 6 serrano chile, or jalapeno chiles, sliced crosswise as thinly as possible
3 cups fresh pineapples, diced
salt and freshly ground black pepper, to taste
3 tablespoons cilantro, chopped fresh

1. Bring the vinegar and sugar to a boil in a large, shallow nonreactive saucepan over high heat. Add the carrots, reduce the heat to medium, and simmer until just tender, 1 to 2 minutes. Add the chiles and simmer for 20 seconds. Transfer the carrots and chiles with a slotted spoon to a heatproof serving bowl.

2. Add the pineapple to the simmering vinegar mixture and cook until just tender, 2 to 4 minutes. Transfer the pineapple with a slotted spoon to the serving bowl. Add enough of the poaching liquid to nicely coat the vegetables and stir in salt and pepper.

3. Let the escabeche cool to room temperature, then refrigerate, covered, until serving time, at least 2 hours (see Note).

4. Just before serving, correct the seasoning and stir in the cilantro.

Makes about 2 quarts enough to serve 8 to 10

Note: The escabeche can be prepared to this point up to 48 hours ahead.

Nutritional Facts:

Serves: 8
Total Calories: 79
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Tomato Salsa / Salsa Criolla
Carrot And Pineapple Escabeche
Central Asian Pickles / Torshi
Dog's Nose Salsa / Nni Pec
Fiery Chile And Shallot Relish / Sambal Chobek
Georgian Pickles
Grilled Habanero Salsa
Grilled Pineapple Salsa
Guyanese Mango Fire Relish
Haitian Slaw / Pikliz
Lemongrass Sambal
Mango Achar
Mango-Mint Salsa
Mixed Vegetable Achar
Moroccan Shallot Relish
Moroccan Tomato Jam1
Oaxacan-Style Guacamole
Onion Relish With Pomegranate Molasses
Onion-Cilantro Relish
Penang Shallot Relish / Chung Gao Jai
Pickled Onions / Cebollita
Pickled Vegetables / Encurtido
Pineapple Achar
Pineapple Chutney
Pineapple Raita
Shogun Slaw
Smoky Apple-Banana Salsa
Tomato Peanut Sambal / Sambal Achan
Tomato-Cucumber Raita
Your Basic Slaw