Escovitch Sauce

June 18, 2013

Escovitch Sauce - kvalifood.com

A Jamaican spiced vinegar pickle of julienned carrots, onions, bell peppers, and scotch bonnet in a sweetened vinegar brine with pimento berries. It is spooned generously over fried fish – the sharpness of the vinegar cuts through the richness. The vegetables stay crunchy, not cooked through.

Makes ca. 500 ml

Ingredients

300 ml white vinegar
180 ml water
2 tbsp granulated sugar
1 tsp salt
1 medium carrot, peeled, julienned
1 medium onion, sliced into thin rings
1 red bell pepper, julienned
1/2 green bell pepper, julienned
1-2 scotch bonnet peppers, sliced, with seeds
1 tbsp whole pimento berries (allspice)
3 sprigs fresh thyme
1/2 cho cho (chayote), peeled, julienned (optional)

Directions

Combine the vinegar, water, sugar, and salt in a saucepan. Heat over medium heat until the sugar and salt dissolve completely. Do not boil. Remove from heat and let cool to lukewarm.

Prepare all vegetables: julienne the carrot, bell peppers, and cho cho if using. Slice the onion into thin rings. Slice the scotch bonnet peppers (wear gloves).

Pack the vegetables, pimento berries, and thyme sprigs into a clean mason jar with a plastic lid. Press down firmly.

Pour the lukewarm vinegar mixture over the vegetables, making sure they are fully submerged.

Let cool to room temperature, then seal and refrigerate. Best after 24 hours. Keeps for several weeks refrigerated.

Notes

White vinegar is most traditional. Apple cider vinegar gives a mellower, slightly fruity flavour.
1 scotch bonnet for moderate heat; 2 for proper Jamaican heat. Remove seeds for less spice.
Pimento berries (whole allspice) are essential. Ground allspice is a poor substitute.
Cho cho (chayote) is traditional but not required. Substitute with cucumber if unavailable.
Use jars with plastic lids – vinegar corrodes metal.
Some cooks add a squeeze of lime juice or a splash of orange juice. Both are acceptable variations.