Jamaican Pickled Vegetables (Escovitch Sauce)

jamaican pickled vegetables (escovitch dressing) in glass jar on wooden board.

Pickled vegetables are a simple, versatile way to preserve Caribbean flavours with carrots, onions, chayote, and scotch bonnet peppers. Infused with pimento seeds, thyme, and white vinegar, enjoy these veggies as a quick condiment, snack, side, or the perfect escovitch sauce for fish.

Prep Time15

Pickling7

Total Time15

Course: Condiments, Sauces & Marinades, Jamaican & Caribbean

Cuisine: Jamaican

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Servings: 1.8l Glass Jar

Author: Taneisha Morris

Equipment

1 1.8l Glass Jar

Ingredients

6 White Onions large, sliced
2 Carrot large, julienned
2 Chayote chocho, large, sliced
6 Scotch Bonnet Peppers sliced
20 Pimento Seeds allspice berries
2 Thyme Sprigs
4 cups White Vinegar

Instructions

In a large sealable glass jar, layer in all the prepped ingredients - onions, carrots, chayote (chocho), scotch bonnet peppers, pimento seeds and thyme sprigs. Then pour the white vinegar on top until all the vegetables are covered. Seal and place in refrigerator to allow the flavours to intensify and marinate.

Nutrition