Guineos en Escabeche - Pickled Green Bananas Recipe | Try the green pickle

Welcome to the vibrant world of Puerto Rican cuisine, where every dish tells a story of flavor, tradition, and community! Today, we're diving into a beloved classic: Guineitos en Escabeche, or as some affectionately call it, the green pickle. This isn't just any side dish; it's a staple in the Puerto Rican kitchen, a versatile accompaniment that brings a tangy, savory, and slightly sweet punch to any meal. Whether you're a seasoned chef or just starting your journey into cooking with vinegar and exploring different flavor pickles, this recipe for authentic pickled green bananas is surprisingly simple and incredibly rewarding. Get ready to transform humble green bananas into a show-stopping side dish salad dressing component that will have everyone asking for more!

Ingredients

• 4-5 medium-sized green bananas
• 1 cup white vinegar (perfect for white vinegar for pickling)
• 1/2 cup olive oil (adding richness with olive oil with spices)
• 4 cloves garlic, minced
• 1 tbsp dried oregano (Puerto Rican spices at their best!)
• 1 tbsp salt
• 1 tsp black pepper
• 1 small red onion, thinly sliced
• 2 bay leaves
• Optional: Hot pepper or pimiento for heat (think red sweet peppers for a mild kick or a fiery touch)

Directions

1. Prepare the Bananas : First things first, get those green bananas ready! Carefully peel them, ensuring all green skin is removed. A helpful tip for peeling green bananas is to cut off both ends, make a shallow slit lengthwise along the peel, and then use your thumb to pry the skin off under running water to prevent staining. Once peeled, cut the bananas into roughly 1-inch thick pieces. Place them in a pot of generously salted water and bring to a boil. Cook until they are tender but still firm enough to hold their shape, which usually takes about 15-20 minutes. Drain the cooked bananas thoroughly and set them aside.
2. Make the Pickling Liquid : While your bananas are cooking or cooling, it’s time to create that magical escabeche liquid! In a saucepan, combine the white vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper. Bring this mixture to a gentle boil, stirring occasionally to ensure the salt dissolves and the flavors start to meld. Once boiling, reduce the heat to a simmer and let it infuse for about 5-10 minutes. This step is crucial for developing a rich, aromatic liquid that will penetrate the bananas.
3. Pickling Process : Now for the layering! In a large, clean jar or a heat-proof container, start layering the cooked banana pieces, thinly sliced red onions, and bay leaves. Once you have your layers arranged, carefully pour the hot pickling liquid over the bananas. Make sure the bananas are completely submerged in the liquid – this is key for proper pickling and flavor absorption. If you like a bit of heat, now's the time to add your optional hot pepper or pimiento (peppers for pickling are a great way to customize the flavor!).
4. Cool & Store : Allow the jar to cool down to room temperature on your countertop. Once completely cool, seal the jar tightly with a lid and transfer it to the refrigerator. The hardest part? Waiting! For the best flavor, allow the bananas to marinate for at least 24 hours. The longer they sit, the more the flavors will develop. These delicious pickled green bananas can be stored in the fridge for up to two weeks, becoming more flavorful with each passing day.