Total Calories: 87
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.
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