Escovitch Pickle (Sauce)
Image © Noel Cunningham

“Escovitch pickle is traditionally served over fried fish, which is usually served with fried bammy or Jamaican festival. It is spicy and tangy at the same time with the added sugar balancing the flavours for a taste profile that tantalizes the palate. This pickle can last for months on your refrigerator and the bonus is that the longer you keep it, the better it tastes.” – Chef Noel Cunningham, Cuisine by Noel

Escovitch Pickle (Sauce)
Author: Noel Cunningham
Ingredients
  • 2 cups white vinegar
  • 1 onion sliced or julienne
  • 6 scotch bonnet peppers de-seeded, de-veined and thinly sliced
  • 10 - 12 whole pimento berries all-spice
  • 1 small carrot cut into strips (julienne)
  • 1/2 sweet pepper sliced into strips (optional)
  • 2 tsp. sugar
Preparation
  1. If using same time:
  2. In a frying pan sauté all the vegetables with 2 tablespoons oil then add vinegar, leave to reduce, add sugar and pimento berries.
  3. If making to store: (this method maintains the freshness of the vegetables)
  4. Reduce the vinegar in sauce pan with sugar and pimento berries then pour over prepared vegetables. Let to cool before placing in the refridgerator. It should keep for up to a month or more.
Cook's Notes

Serving tip: a touch of this pickle on your fish or even fried chicken will make you shout out - "Yeah Mon!"

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