Anytime my mind wants to wander to the Island of Enchantment, it means is time for cooking some Puerto Rican favorites. This time, I’m sharing my guineos en escabeche salad or pickled bananas. They. Are. Delicious!
This would be a great side dish for a puerto rican pork roast or pernil.
Note: Traditionally, this recipe is made with white vinegar. I prefer to use rice wine vinegar. Use the one you prefer. No hard feelings 😉
How to make guineos en escabeche:
- 6 green bananas
- 1 cup extra virgin olive oil
- ½ cup rice wine vinegar (I used Nakano All Natural)
- 1 vidalia onion, thinly sliced
- ¼ cup green olives
- 2 bay leaves
- 12 black peppercorns
- salt to taste
- In a saucepan, boil at least two quarts of water with salt.
- Meanwhile cut the tips of the bananas with a knife, make a slit along two sides of the shell. No need to even remove the shell. We’ll boil the bananas in them.
- Add the bananas and cook on medium for at least 20 minutes or until a knife can pass through them without difficulty.
- While the bananas are cooking, let’s prepare the sauce. Use a large skillet or medium saucepan and pour the remaining ingredients. I recommend you use a wooden spoon to combine the ingredients.
- Cook over medium heat for about 15 minutes or until onions are tender.
- Let the sauce cool to room temperature.
- Remove the bananas from the pan and peel off the shell.
- Cut into 1-inch slices and place in a bowl (preferably glass with lid).
- Pour the sauce over the green bananas and mix well.
- Save the pickled bananas in the refrigerator for at least an hour before serving.