Jamaican Escovitch Pickle
Jamaican Escovitch Pickle
Ingredients
For the Vegetables
- 1 onion, large, thinly sliced into rings
- 6 scotch bonnet peppers, thinly sliced
- 2 carrots, medium, peeled and julienned
- 1 chayote, peeled, deseeded, and sliced into thin sticks
- 1 inch fresh ginger, peeled and sliced into thin sticks
- 4 garlic, cloves, crushed
- 3 fresh thyme, sprigs
- 2 green onions, chopped
For the Brine
- 3 cups white vinegar, or as needed to cover vegetables
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon pimento seeds
Instructions
- 1
Prepare all the vegetables: thinly slice the onion and scotch bonnet peppers. Peel and julienne the carrots. Peel, deseed, and slice the chayote into thin sticks. Peel and slice the fresh ginger into thin sticks. Crush the garlic cloves and chop the green onions.
⏱️ 20 min
- 2
Carefully layer the prepared vegetables and fresh thyme sprigs into a clean, heat-proof glass jar. Arrange them aesthetically, ensuring a good mix of all ingredients.
⏱️ 5 min
- 3
In a small saucepan, combine the white vinegar, granulated sugar, kosher salt, and pimento seeds. Heat over medium heat, stirring occasionally, until the sugar and salt have completely dissolved and the mixture reaches a gentle simmer.
⏱️ 5 min•🌡️ 200
- 4
Remove the brine from the heat and allow it to cool completely to room temperature. This step is crucial to maintain the crunchiness of the vegetables.
⏱️ 30 min
- 5
Once the brine is cool, pour it over the layered vegetables in the glass jar, ensuring all the ingredients are fully submerged. Add more white vinegar if necessary to cover everything.
⏱️ 2 min
- 6
Seal the jar tightly with a lid. Give it a gentle shake to distribute the brine and ingredients. Refrigerate for at least 24 hours before serving. The longer it sits, the better the flavors will meld and develop.
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Escovitch Pickle
Ingredients
For the Vegetables
- 1 onion, large, thinly sliced into rings
- 6 scotch bonnet peppers, thinly sliced
- 2 carrots, medium, peeled and julienned
- 1 chayote, peeled, deseeded, and sliced into thin sticks
- 1 inch fresh ginger, peeled and sliced into thin sticks
- 4 garlic, cloves, crushed
- 3 fresh thyme, sprigs
- 2 green onions, chopped
For the Brine
- 3 cups white vinegar, or as needed to cover vegetables
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon pimento seeds
Instructions
- 1
Prepare all the vegetables: thinly slice the onion and scotch bonnet peppers. Peel and julienne the carrots. Peel, deseed, and slice the chayote into thin sticks. Peel and slice the fresh ginger into thin sticks. Crush the garlic cloves and chop the green onions.
⏱️ 20 min - 2
Carefully layer the prepared vegetables and fresh thyme sprigs into a clean, heat-proof glass jar. Arrange them aesthetically, ensuring a good mix of all ingredients.
⏱️ 5 min - 3
In a small saucepan, combine the white vinegar, granulated sugar, kosher salt, and pimento seeds. Heat over medium heat, stirring occasionally, until the sugar and salt have completely dissolved and the mixture reaches a gentle simmer.
⏱️ 5 min•🌡️ 200 - 4
Remove the brine from the heat and allow it to cool completely to room temperature. This step is crucial to maintain the crunchiness of the vegetables.
⏱️ 30 min - 5
Once the brine is cool, pour it over the layered vegetables in the glass jar, ensuring all the ingredients are fully submerged. Add more white vinegar if necessary to cover everything.
⏱️ 2 min - 6
Seal the jar tightly with a lid. Give it a gentle shake to distribute the brine and ingredients. Refrigerate for at least 24 hours before serving. The longer it sits, the better the flavors will meld and develop.