Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder. Penny de los Santos
Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside roast pork shoulder. This recipe first appeared in our December 2011 issue along with Kathleen Squires’s story Island Holiday.
Pickled Green Bananas (Guineos en Escabeche)
Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder.
Yield: makes about 8 cups
Ingredients
- 12 oz. green bananas, peeled and cut into 1″ chunks
- 2 1⁄2 cups olive oil
- 3⁄4 cup white wine vinegar
- 1 1⁄2 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.
