MY SIDE: PICKLED GREEN BANANAS (or as we say in P.R., GUINEITOS EN ESCABECHE )

I am not deviating that much from my typical traditional recipe. However, today I used an Asian vinegar that gives them some tangy combine with  sweet that makes them taste amazing! YUM.
 
Category:  SIDE DISH
Approx. Prep and Cook Time:   30 Minutes
Approximate Cost:    $4.35 or $1.09 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 4
 
Ingredients
5 small green bananas ($1.00)
1 bowl of salted water (0)
1 c. Angie’s Basting olive oil ($1.80)
7 large Garlic cloves, peeled, sliced (.40)
1 med. size Onion, peeled, sliced and cut each slice in half (.40)
5 bay leaves (.10)
1 ½ tsp.  Angie’s Dry Seasoning (or to-taste) plus fresh grin pepper(.15)
½ c. Nakano Roasted Garlic Rice vinegar (.20)
2 tbsp. drained Capers Add them towards the end (.30)
 
Directions
Directions
Remove the banana skin as I indicated in my slide presentation, (Do not Peel), cut in approx. 1” rounds, boil in salted water to-taste until tender when you pick them with a fork, drain, set aside.
Prepare all the veggies as indicated above.
In a saucepan over med-heat, cook briefly the sauce by adding first the basting oil, garlic and onion until the onions are translucent. Then, add everything else, except the bananas and cook briefly.
Finally, add the softened bananas and the Capers to the sauce and cook in med-low for about 10-15 minutes. They can be eaten cold or warm. If you like, allow to cool and refrigerate until the following day. Taste even better.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce