Side Dish: United States – Puerto Rican Cuisine – Guineitos en Escabeche

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 12 hrs

Total 12 hrs 40 min

Ingredients

- 2 lb (900 g) green (unripe) bananas, peeled
- 1 tbsp (15 g) salt for boiling water
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 1/4 cup (60 ml) olive oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, smashed
- 2 bay leaves
- 2 aji dulce peppers, seeded and minced (or 1 small sweet red bell pepper, minced)
- 1/2 cup (75 g) pitted green olives, halved or sliced (Manzanilla)
- 2 tbsp (30 g) capers, drained
- 1 tsp (4 g) granulated sugar
- 1 tsp (1 g) dried oregano
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley (optional, for garnish)

Instructions

Short Description:
Guineitos en Escabeche are boiled green (unripe) bananas marinated in a tangy vinegar-based escabeche with onions, garlic, olives, and capers. Served chilled or at room temperature, they are a classic Puerto Rican side that brightens hearty meals.

Regional Notes:
This Puerto Rican version uses whole green bananas (guineitos) rather than plantains, and features local touches like aji dulce (or sweet red pepper) and the alcaparrado-style mix of olives and capers. The pickling in a vinegar-olive oil bath with oregano and bay leaf distinguishes it from other Caribbean escabeches that may use different vegetables or spices.

1. Place the peeled green bananas in a large pot and cover with water. Add 1 tbsp (15 g) salt and 1 bay leaf. Bring to a boil, then reduce to a simmer and cook until bananas are just tender when pierced with a fork, about 18–25 minutes depending on size.
2. Drain the bananas and rinse with cold water to stop cooking. When cool enough to handle, slice each banana in half lengthwise or into 1/2-inch (1 cm) diagonal rounds; place sliced bananas in a large heatproof bowl or glass jar.
3. In a medium saucepan combine the white vinegar (1 cup / 240 ml), water (1 cup / 240 ml), olive oil (1/4 cup / 60 ml), thinly sliced onion, smashed garlic, remaining bay leaf, minced aji dulce (or red pepper), sugar, dried oregano, 1 1/2 tsp (8 g) salt, and 1/2 tsp (1 g) black pepper. Bring to a gentle simmer over medium heat and cook 4–6 minutes, until onions soften but remain slightly crisp.
4. Stir in the olives (1/2 cup / 75 g) and capers (2 tbsp / 30 g) and simmer for 1 minute to marry flavors. Remove from heat.
5. Pour the hot escabeche marinade over the sliced bananas, making sure pieces are submerged or well coated. Cool to room temperature, then cover and refrigerate.
6. Chill at least 12 hours before serving to let flavors develop; best after 24–48 hours. Serve chilled or at room temperature, garnished with chopped cilantro or parsley (2 tbsp / 8 g) if using.
7. Store refrigerated in an airtight container for up to 7 days. Discard if off-odors or spoilage appear.