Escovitch Sauce (Jamaican Pickled Vegetables)

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!

Course Extras

Cuisine Jamaican

Prep Time 35

Cook Time 5

Total Time 40

Servings jar

Calories 115kcal

Author Charla

Ingredients

3 cups apple cider vinegar (710ml)
1 cup water (236ml)
1 tablespoon raw cane sugar (12g)
the juice of one fresh lime
1-2 large carrots julienne
½ cho cho julienne
1 cup bell peppers different colours, julienne
3 medium onions sliced
3 scotch bonnet peppers sliced
1 tablespoon pimento berries (15g)
6 sprigs of thyme
a dash of pink salt and black pepper optional

Instructions

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 vinger 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 and intensify.

Notes

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.

Nutrition