Nov 9, 2011

Guineos en Escabeche (Pickled Green Bananas)

Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.

Credit: Penny de los Santos

MAKES ABOUT 8 CUPS

INGREDIENTS

12 oz. green bananas, peeled and cut into 1″ chunks
2 ½ cups olive oil
¾ cup white wine vinegar
1 ½ tbsp. kosher salt
12 whole black peppercorns
6 cloves garlic
6 small red onions, sliced thin
3 bay leaves
2 cups pitted green olives
1 tbsp. fresh lime juice

INSTRUCTIONS

Bring a large pot of water to a boil; add bananas; cook until just tender, about 15 minutes. Drain; set aside. Boil oil, vinegar, salt, peppercorns, garlic, onions, and bay leaves in a 4-qt. saucepan over high heat until onions and garlic are soft, about 10 minutes. Remove from heat and stir in boiled bananas, olives, and juice. Chill overnight to marry flavors.