Serves: 8
Total Calories: 72

2 cups white vinegar, distilled
1 tablespoon salt
2 onions, large white, finely diced
1 cup carrot, finely diced
1/2 green bell pepper, medium, stemmed, seeded and finely diced
1/2 red bell pepper, medium, stemmed, seeded and finely diced
1 to 3 fresh habanero chiles, thinly sliced
3 tablespoons cilantro, chopped fresh
1 tablespoon oregano, fresh, chopped or 2 teaspoons dried
8 peppercorns, black
2 allspice berries

1. Combine the vinegar and salt in a nonreactive bowl and whisk until the salt is dissolved. Stir in the onions, carrots, bell peppers, chile, cilantro, oregano, peppercorns, and allspice berries. Transfer the mixture to two 1-pint jars.

2. Cover the jars, placing a piece of plastic wrap between the mouth of each jar and the lid. (The plastic wrap will prevent the vinegar from corroding the metal lid.) Let the vegetables pickle, at room temperature, for at least 1 day (see Note).

Makes about 2 pints enough to serve 8 to 10

Note: Encurtido will keep for several weeks in the refrigerator (the flavor improves as the mixture sits).

Nutritional Facts:

Serves: 8
Total Calories: 72
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