Escovitch Pickle Sauce
Serves 10
15 mins prep
10 mins cook
25 mins total
A delicious Jamaican escovitch pickle sauce that can be made in advance. This version can be stored in the fridge and used to accompany escovitch fish.
0 servings
Step 1: Prepare the veggies by slicing the yellow onion, julienning the carrots, and cutting the green and red bell peppers if using. Step 2: Slice the garlic cloves and scotch bonnet peppers. Step 3: In a large jar, combine the sliced veggies and thyme sprigs. Step 4: In a pot, bring the white vinegar, apple cider vinegar, and water to a simmer. Step 5: Add the salt and sugar to the simmering liquid, stirring until dissolved. Step 6: Pour the vinegar mixture over the veggies in the jar. Step 7: Allow the mixture to come to room temperature, then place it in the fridge to pickle overnight or for several days.
