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Pickled Green Bananas In Raspberry Vinaigrette
Ingredients
- 2 quart. water
- 4 pound green bananas
- 2/3 c. raspberry vinegar
- 1 2/3 c. extra virgin olive oil
- 1 c. red pepper, finely diced
- Salt and pepper to taste
- 4 bay leaves
Directions
- Boil the water and the bananas with skins. Bring to second boil, then simmer till bananas are cooked but hard; drain. Pull and cut into diagonal slices about 1/2 inch thick. Blend oil and vinegar and season to taste. In a stainless steel bowl, toss bananas with oil and vinegar, peppers, and bay leaves. Marinade at least 2 hrs before serving.
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