Yes, you read that right. Pickling refers to marinating food in an acidic mixture (usually with white vinegar).
2 pounds (about 10) unripe green banana (the greener the better)
2 large onions chopped small.
½ cup white vinegar (can be substituted with apple cider vinegar)
4 crushed garlic cloves
10 sliced Spanish olives or 2 tablespoons of capers
½ teaspoon salt
½ teaspoon whole black peppercorns
3 -4 bay leaves
1 cup olive oil
*Additional salt and pepper May be added to taste*
Cut off the green banana tips and add them to a large pot with the skin still on.
Add water to lightly cover the bananas.
Add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make it easier to peel the bananas.
Boil the bananas for approximately 20 minutes over medium-low heat (If you boil them too long, they will fall apart)
While the bananas are cooking, prepare the pickling mixture by heating a large saucepan over medium heat.
Pour a little olive oil to sauté the onions until soft and then add the rest of the ingredients.
Stir well and place over medium heat until the mixture is heated.
Reduce the heat and let it simmer for about an hour.
Remove the skin from the bananas and cut them into 1-inch slices.
Place them in a bowl and add the pickle sauce.
Stir and mix well.
Best served hot but may also be served chilled.