Escovitch Sauce (Jamaican Pickled Vegetables)

Learn how to make some Jamaican escovitch sauce. A popular island style pickled, spicy, tangy dressing consisting of a medley of vegetables, herbs and spices with apple cider vinegar making it mildly acidic. My recipe is the non white vinegar version, yet tastes amazing!

I know a lot of my readers go crazy for my vinegar based recipes, so I decided to share this popular Jamaican dressing with you all.

Just like Haitians with their Pikliz  (Another Caribbean dressing) it's not uncommon to find some escovitch sauce in a Jamaican household.

You will probably find it sitting right next to the hot sauce, ready to be served with a main meal.

What is escovitch sauce?

Also known as hot pickle pepper or Jamaican pickled vegetables is a type of dressing made from vinegar and vegetables - bell peppers, carrots, onion, garlic and scotch bonnet.

Sometimes cabbage and cho cho are included too.

Additional ingredients such as salt, black pepper, sugar, thyme and pimento berries are used too.

The vinegar, usually white vinegar is heated with the sugar (if you are using) until it dissolves and is left to cool.

The vegetables are prepared by being sliced thinly (julienned) and combined with the herbs and spices then added to a jar.

The vinegar is poured into the jar or jars depending on the quantity and then  refrigerated until ready to use.

The origins

The term "escovitch" is the Jamaican adaptation of the word "escabeche" which means to pickle.

The origins are from Spain, where the Spanish introduced it to Jamaica during the 16th century.

This was around the time where Jamaica was under Spanish rule and it's colonial influence impacted various parts of the culture (including name of town and cities).

Making the recipe and counterbalancing acidic levels.

Let's discuss the recipe, typically you will find that the dressing is made with white vinegar.

However, I decided to make the base of the recipe with apple cider vinegar and lime juice.

Although lime may appear to be sour and acidic, it actually is very alkalinsing to the body and this ingredient is used to counterbalance the acidic levels and to make the recipe more alkaline friendly.

Not everyone can tolerate the high acidic levels of white vinegar. It can cause unpleasant side effects such as acid reflux, nausea, stomach upset and inflammation in the esophagus.

Granted you can dilute white vinegar with water to lessen the side effects and acidity but I think a much viable option would be to use a vinegar base that is midly acidic.

Which is why I like to use apple cidar vinegar with lime juice.

White vinegar vs apple cider vinegar

white vinegar involves fermenting ethanol from various ingredients into acetic acid in a one-step process.

White vinegar aka distilled vinger or spirit vinegar is clear in colour, sharp with a neutral taste and tart flavour.

On the other hand, apple cider vinegar goes through a two-step fermentation process.

Fermenting apple mash is converted into alcohol after mixing it with sugar and yeast.

Acetic acid is added so the bacteria that feed off the remaining sugars and turns the mixture into vinegar.

Apple cider vinegar has a very strong smell with a taste of apples. It is sour with sweet notes and is dark brown or amber in colour.

While both variations of vinegar can be used to make dressings, vinaigrettes, marinades and seasoning.

In terms of the acetic acid levels, apple cider vinegar contains 5-6%. While white vinegar has 5-10%. This means the latter contains more than its apple based counterpart.

Reasons to make this sauce

• Perfect for people who love vinegar based marinades over seafood.
• It is an incredibly easy and simple recipe to make.
• Most of the ingredients are what you will already find in a Jamaican household.
• A great way to use up any leftover vegetables.
• The lime and vinegar helps to intensify the flavours as well as extend the shelf life.

The steps

• Bring the water, apple cider vinegar and sugar to a gentle simmer, until the sugar dissolves.
• Meanwhile, arrange the carrots, cho cho, bell peppers, onion, scotch bonnet, pimento berries and thyme equally into mason jars or a very large jar.

• Once the vinegar is cool, stir in the lime juice.
• Pour the vinegar in equal parts into the mason jar(s).
• Add a dash of pink salt and black pepper, if you are using it.
• Do a taste test, to make sure the balance of vinegar/water is to your preference. If not, adjust by adding more water/vinegar, if needed.
• Secure the jar(s) with a lid, refrigerate and leave so that the flavours meld and intensify.

Notes and tips

• Be mindful when you are chopping the scotch bonnet, not to rub your eyes and wear gloves if required.
• When using apple cider vinegar instead of white winegar it is normal for the sauce/dressing to be of a darker hue.
• Do not store this vegetable pickle at room temperature, keep it refrigerated at all times.
• The pickle should last for atleast a month, however, if you use just apple cider vinegar it should last much longer.
• The amount of vinegar/liquid you use is subjective, I used a total of 4 cups, you may want to use more or less.
• For best results, allow the vinegar and vegetables to meld overnight before serving.
• The longer you leave the pickle/sauce the more intense the flavour.
• Remember to allow the vinegar to completely cool down before covering the jar with the lid.
• DO NOT boil the vinegar, let it gently simmer on low heat until the sugar dissolves.

Recipes to pair this with

• Escovitch Fish
• Jamaican Steamed Fish
• Air Fried Whole Fish
• Shrimp and Cabbage
• Caribbean Baked Fish
• Vegan Mofongo
• Cuban Black Beans
• Curried Butter Beans

Side dishes you may like

• Jamaican Steamed Cabbage
• Yuca En Escabeche
• Jamaican Coleslaw
• Bammy
• Festival
• Solomon Gundy
• Jamaican Potato Salad
• Dhal Puri Roti
• Trinidad Coconut Bake
• Oven Baked Plantain

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