Serves: 6
Total Calories: 87

FOR THE VEGETABLES:
1 cucumber, peeled and seeded
3 carrots, peeled
1 red bell pepper, medium, stemmed, and seeded
4 shallots, peeled
FOR THE MARINADE:
1 1/3 cups white vinegar, distilled
1/2 cup sugar
5 cloves, whole
4 cinnamon sticks (3 inches each)
2 star anise
2 slices ginger, fresh (each 1/4 inch thick), smashed with the side of a cleaver
salt, to taste (optional)

1. Cut the cucumber, carrots, and bell peppers into 4 3 1/4-inch strips. Thinly slice the shallots. Place the vegetables in a large nonreactive bowl, toss to mix, and set aside.

2. Combine the vinegar, sugar, cloves, cinnamon, star anise, and ginger in a small nonreactive saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer until richly flavored, about 10 minutes. Taste, adding salt if desired. Cool slightly, then strain over the vegetables. Marinate the vegetables, covered, in the refrigerator for 8 to 10 hours, stirring from time to time. The achar will keep for 1 week in the refrigerator.

Serves 6

Nutritional Facts:

Serves: 6
Total Calories: 87
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
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Your Basic Slaw