Green Bananas. These little darling’s are so darned good I’ve had people eat them as a side! Made in advance they are perfect for poolside, picnics, parties you name it. They’re so easy and as luck would have it cheap. Make them one day in advance of serving. I know they’re kind of ugly but, hey, lots of things in life are. Think of monk fish. Who would have thought that veiny mess would taste like lobster? So trust me on this one. They’re always a huge hit! Btw, they’re not exactly low cal…but then neither is the long, tall Mojito you should be having with them!
Pickled Green Bananas
- 8-10 green COOKING bananas
- 8 cups of water
- 2 tablespoons of salt
- 2 cups olive oil
- 1 cup white or apple cider vinegar
- 15 whole peppercorns of the equivalent coarsely ground
- pinch of salt
- 5 bay leaves, fresh if you’ve got them
- 2 pounds white, yellow or sweet onions, peeled and thinly sliced
- 4 gloves garlic, finely minced
- Trim the ends of the bananas and cut a shallow slit just the peel, lengthwise, on both sides of the bananas.
- In a large pot bring the 8-10 cups of water and 2 tablespoons of salt to a boil.
- Add the slit bananas to the pot, cover and boil over low heat for 25 minutes.
- Drain and peel. Set aside.
- Fill a medium size pot with all the rest of the ingredients, olive oil to garlic, mix well, cover and cook over low heat for 45 minutes to an hour.
- Cut bananas into 1-inch rounds. Layer bananas and Escabeche sauce in a deep glass or non-reactive dish.
- Marinate in refrigerator for 24 hours.
- Serve with pretty bamboo mini-skewers.