Escoveitch Pickle Sauce

Photo by Carlington Wilmot

Summer/Fall 2006

If you can stand the heat, make your own Escoveitch Pickle Sauce.

• 1 cup white vinegar
• 1 cup water
• 1 cho cho (christophene, chayote), peeled, cored and cut into strips
• 2 Scotch bonnet (or other hot pepper), deseeded and cut into strips
• 2 carrots, peeled and cut into strips
• 2-3 medium onions, sliced into thin rings
• 2 tablespoons of pimento/allspice grains
• 3 cloves garlic
• 1 teaspoon sugar (optional)
• Cinnamon (optional)

Direction

1. Place ingredients in a saucepan and heat until vegetables are softened (about 5 minutes).
2. Store in a jar with a secure lid.

-By Martin Maginley

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