Pickled Green Bananas (Guineos en Escabeche)

  • Serves

    makes about 8 cups


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.


  • 12 oz. green bananas, peeled and cut into 1″ chunks
  • 2 12 cups olive oil
  • 34 cup white wine vinegar
  • 1 12 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


Step 1

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.

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