Pickled Vegetables / Encurtido

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

This Pickled Vegetables / Encurtido recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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