Escovitch Pickled Veggies
Serves 10
20 mins prep
0 mins total
Escovitch Pickled Veggies is a zesty and vibrant condiment made with thinly sliced carrots, chayote, scotch bonnet peppers, and shallots pickled in rice vinegar with a hint of sweetness and all-spice warmth. Perfect as a hot sauce or garnish for fried fish, this flavorful mixture adds a spicy and tangy flair to meals.
0 servings
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
1. Make triangular grooves lengthwise on the carrot. Slice crosswise thinly to create florets. 2. Slice chayote in half. Remove white center. Slice thinly lengthwise. Create zig-zag patterns on the outer edges to mimic feathers. 3. Thinly slice scotch bonnet peppers crosswise. 4. Thinly slice shallots crosswise. 5. Gently heat vinegar, sugar, and salt in a small saucepan over low heat until it slightly bubbles. 6. In a 10 oz jar, create alternating layers of onions, carrots, peppers, and all spice berries in the center of the jar. 7. Place slices of chayote around the sides of the jar until all veggies are used up. 8. Pour warm vinegar into the jar and seal. 9. Use as a hot sauce or accompaniment for fried fish. Store in a cool, dry place.
