Guineos en Escabeche (Pickled Green Bananas

• Vegan
• Gluten free

• Produce

  • 6 Bananas, green
  • 2 Bay leaves
  • 1 Vidalia onion

• Condiments

  • 1/4 cup Green olives

• Baking & Spices

  • 12 Peppercorns, black
  • 1 Salt

• Oils & Vinegars

  • 1 cup Olive oil, Extra Virgin
  • 1/2 cup Rice wine vinegar

Found on savvymujer.com

Ingredients

• 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

Directions

• 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. Well 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, lets 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.