Escovitch Pickle Sauce | Typhanie Cooks

Typhanie Cooks

Name: Escovitch Pickle Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Ingredients: Organic Onion; Carrot; Green Bell Pepper; Hot House Red Bell Peppers; Napoleon Co. Grille Garlic Cloves; Grace Hot Pepper Sauce, Caribbean Curry, Scotch Bonnet; Angel Brand Thyme Sticks; Can Bech Black Figs With Australian Macadamia Nuts And Jamaican Pepper "allspice"; O Organics Vinegar, Organic, White Distilled; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Talking Rain AQA Water, 9.5 pH; Morton Iodized Salt, 26 Ounce; Cake Mate Sugar, Blue

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Escovitch Pickle Sauce

Serves 1015 mins prep10 mins cook

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

What you need

yellow onion

carrot

green bell pepper

red bell pepper

garlic clove

Grace Hot Pepper Sauce, Caribbean Curry, Scotch Bonnet

scotch bonnet pepper

thyme sprigs

Can Bech Black Figs With Australian Macadamia Nuts And Jamaican Pepper "allspice"

tbsp allspice berries

O Organics Vinegar, Organic, White Distilled

cup white vinegar

Bragg Organic Raw Unfiltered Apple Cider Vinegar

cup apple cider vinegar

cup water

tsp salt

tsp sugar

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Instructions

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.

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