Escovitch Pickled Vegetables

Escovitch Pickled Vegetables

Tangy, scotch bonnet-spiked vegetables pickled in hot vinegar brine, Jamaican style.

Total 1 hr 35 min Makes 16 oz Calories 52/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Escovitch is a Jamaican method of pickling vegetables in a hot, spiced vinegar brine, traditionally served alongside fried fish. Carrots, onions, bell peppers, and scotch bonnet chiles soften just slightly while soaking up sharp vinegar and allspice flavor, making a crunchy, fiery condiment that keeps well in the fridge for topping fried fish, rice, or sandwiches.

Ingredients

  • 1 1/2 cups white vinegar
  • 1/4 cup water
  • 2 carrots, julienned
  • 1 yellow onion, thinly sliced into rings
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1-2 scotch bonnet peppers, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon whole allspice berries (pimento)
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil

Method

  1. Julienne the carrots, slice the onion into rings, and thinly slice the bell peppers, scotch bonnet peppers, and garlic.

  2. Heat the vegetable oil in a 6-quart saucepan over medium heat and sauté the garlic for 30 seconds until fragrant but not browned.

  3. Add the vinegar, water, allspice berries, bay leaf, salt, and sugar. Bring to a boil over medium-high heat.

  4. Add the carrots, onion, bell peppers, and scotch bonnet peppers to the boiling brine. Stir and cook for 3 minutes so the vegetables soften slightly but keep their crunch.

  5. Remove the saucepan from heat and let the vegetables cool in the brine for 15 minutes.

  6. Transfer the vegetables and brine to a clean 16 oz jar, pressing vegetables down so they are fully submerged in liquid.

  7. Cover and refrigerate for at least 1 hour before serving, though flavor improves after 24 hours.

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★ 3.8 (1)

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    Escovitch Pickled Vegetables

    Escovitch is a Jamaican method of pickling vegetables in a hot, spiced vinegar brine, traditionally served alongside fried fish. Carrots, onions, bell peppers, and scotch bonnet chiles soften just slightly while soaking up sharp vinegar and allspice flavor, making a crunchy, fiery condiment that keeps well in the fridge for topping fried fish, rice, or sandwiches.

    1 hr 35 min 16 oz 52 cal

    Ingredients

    • 1 1/2 cups white vinegar
    • 1/4 cup water
    • 2 carrots, julienned
    • 1 yellow onion, thinly sliced into rings
    • 1 red bell pepper, thinly sliced
    • 1 green bell pepper, thinly sliced
    • 1-2 scotch bonnet peppers, thinly sliced
    • 4 cloves garlic, thinly sliced
    • 1 teaspoon whole allspice berries (pimento)
    • 1 bay leaf
    • 1 1/2 teaspoons salt
    • 1 tablespoon sugar
    • 2 tablespoons vegetable oil

    Method

    1. 1

      Julienne the carrots, slice the onion into rings, and thinly slice the bell peppers, scotch bonnet peppers, and garlic.

    2. 2

      Heat the vegetable oil in a 6-quart saucepan over medium heat and sauté the garlic for 30 seconds until fragrant but not browned.

    3. 3

      Add the vinegar, water, allspice berries, bay leaf, salt, and sugar. Bring to a boil over medium-high heat.

    4. 4

      Add the carrots, onion, bell peppers, and scotch bonnet peppers to the boiling brine. Stir and cook for 3 minutes so the vegetables soften slightly but keep their crunch.

    5. 5

      Remove the saucepan from heat and let the vegetables cool in the brine for 15 minutes.

    6. 6

      Transfer the vegetables and brine to a clean 16 oz jar, pressing vegetables down so they are fully submerged in liquid.

    7. 7

      Cover and refrigerate for at least 1 hour before serving, though flavor improves after 24 hours.