Jamaican escovitch vegetables with chayote

Ingredients

For the pickle

• 120 ml white vinegar
• 60 ml water
• 2 tsp sugar
• 1/2 tsp ground allspice
• 1/2 tsp fine salt

For the vegetables

• 2 tbsp vegetable oil
• 1 medium red onion (thinly sliced)
• 1 large carrot (cut into matchsticks)
• 1 chayote (peeled and pitted)
• 1 red bell pepper (cut into matchsticks)
• 2 garlic cloves (minced)
• 2 scallions (thinly sliced)
• 1 tsp fresh thyme leaves
• 1 small Scotch bonnet (deseeded and thinly sliced)

Preparation

1. Whisk the white vinegar, water, sugar, ground allspice and salt together in a small bowl until the sugar dissolves. 2. Peel and pit the chayote, then cut it into matchsticks. Cut the carrot and bell pepper into matchsticks too; slice the onion and scallions, and mince the garlic. 3. Heat the oil in a large skillet over high heat. Add the onion, carrot, chayote and bell pepper; stir-fry for 4 minutes, tossing often. Add the garlic, scallions, thyme and Scotch bonnet and cook for 1 minute more. The vegetables should still have a little crunch. 4. Pour in the vinegar mixture and bring it to a boil. Lower the heat and simmer for 2 minutes, stirring once, until the liquid is hot and the vinegar smell softens. 5. Transfer the vegetables and liquid to a shallow heatproof dish. Cool uncovered for 20 minutes. 6. Cover and refrigerate for at least 12 hours before serving. 7. Stir the vegetables and pickle liquid together before serving cold or at room temperature.