Jamaican Escovitch Pickle
Jamaican Escovitch Pickle
Ingredients
For the Pickling Liquid
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon pimento seeds, (allspice berries)
- 1/2 teaspoon black pepper
For the Vegetables
- 1/2 red onion, thinly sliced
- 1 carrot, julienned
- 1 bell pepper, any color, julienned
- 1 scotch bonnet pepper, thinly sliced (remove seeds for less heat, if desired)
- 1 inch ginger, julienned
- 2 garlic, cloves, thinly sliced
Instructions
- 1
In a small saucepan, combine the white vinegar, water, granulated sugar, salt, pimento seeds, and black pepper.
⏱️ 2 min
- 2
Bring the mixture to a boil over medium-high heat.
⏱️ 3 min
- 3
Once boiling, reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 4
Remove the saucepan from the heat and let the pickling liquid cool completely to room temperature. This is crucial to maintain the crispness of the vegetables.
⏱️ 20 min - 5
While the liquid cools, prepare your vegetables. In a large bowl, combine the thinly sliced red onion, julienned carrot, julienned bell pepper, thinly sliced scotch bonnet pepper, julienned ginger, and thinly sliced garlic.
⏱️ 10 min
- 6
Once the pickling liquid has cooled, pour it over the prepared vegetables in the large bowl.
⏱️ 1 min
- 7
Stir gently to ensure all the vegetables are thoroughly coated with the pickling liquid.
⏱️ 1 min
- 8
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse and the vegetables to pickle. For best results, let it chill for several hours or overnight.
⏱️ 30 min
- 9
Serve the Jamaican escovitch pickle as a tangy, spicy, and slightly sweet topping for fried fish or any other fried seafood.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Escovitch Pickle
For the Pickling Liquid
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon pimento seeds, (allspice berries)
- 1/2 teaspoon black pepper
For the Vegetables
- 1/2 red onion, thinly sliced
- 1 carrot, julienned
- 1 bell pepper, any color, julienned
- 1 scotch bonnet pepper, thinly sliced (remove seeds for less heat, if desired)
- 1 inch ginger, julienned
- 2 garlic, cloves, thinly sliced
Instructions
- 1
In a small saucepan, combine the white vinegar, water, granulated sugar, salt, pimento seeds, and black pepper.
⏱️ 2 min - 2
Bring the mixture to a boil over medium-high heat.
⏱️ 3 min - 3
Once boiling, reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 4
Remove the saucepan from the heat and let the pickling liquid cool completely to room temperature. This is crucial to maintain the crispness of the vegetables.
⏱️ 20 min - 5
While the liquid cools, prepare your vegetables. In a large bowl, combine the thinly sliced red onion, julienned carrot, julienned bell pepper, thinly sliced scotch bonnet pepper, julienned ginger, and thinly sliced garlic.
⏱️ 10 min - 6
Once the pickling liquid has cooled, pour it over the prepared vegetables in the large bowl.
⏱️ 1 min - 7
Stir gently to ensure all the vegetables are thoroughly coated with the pickling liquid.
⏱️ 1 min - 8
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse and the vegetables to pickle. For best results, let it chill for several hours or overnight.
⏱️ 30 min - 9
Serve the Jamaican escovitch pickle as a tangy, spicy, and slightly sweet topping for fried fish or any other fried seafood.
⏱️ 1 min