Salads
Pickled Pepper and Onion Salad (Escovitch Vegetable Salad)
Ingredients
- 2 bell peppers, thinly sliced
- 1 carrot, julienned
- 1 onion, thinly sliced
- 1 scotch bonnet pepper, thinly sliced (seeds removed for less heat)
- 200 ml (3/4 cup) white vinegar
- 1 tbsp sugar
- 1 tsp allspice berries
- 1/2 tsp salt
Method
- Combine vinegar, sugar, allspice and salt in a saucepan and bring to a simmer.
- Add the sliced peppers, carrot and onion to the hot vinegar mixture.
- Simmer 3-4 minutes until the vegetables just begin to soften but retain crunch.
- Transfer to a jar or bowl and let cool to room temperature.
- Chill for at least 1 hour before serving for the best flavor.
Introduction: Built from the same vinegar-pickled peppers, carrots and onions traditionally spooned over escovitch fish, served here as a standalone tangy, crunchy salad.
Cultural Background: Built from the same vinegar-pickled peppers, carrots and onions traditionally spooned over escovitch fish, served here as a standalone tangy, crunchy salad.
Tips: Slice vegetables thinly and evenly so they pickle at the same rate. The salad improves with time – making it a day ahead deepens the flavor.
Variations: Add a splash of the pickling liquid over grilled fish for a classic escovitch pairing. Already vegan as written.
Storage: Refrigerate in a sealed jar for up to 1 week.
Reheating: Not applicable – this salad is served cold and unheated.
FAQs:
Q: Is this the same as escovitch fish?
A: This is the pickled vegetable component of escovitch fish, served on its own as a salad rather than as a topping.
Q: How spicy is it?
A: Heat depends on how much scotch bonnet is included and whether seeds are removed; adjust to taste.
Please log in to leave a comment.