Guineitos en Escabeche, Puerto Rican Pickled Green Bananas

Guineitos en Escabeche is a classic Puerto Rican side dish made with green bananas marinated in sweet onion and vinegar sauce. It is bold, briny, and naturally vegan, often served cold or at room temperature. The green bananas hold their shape well, making this a great option for potlucks, parties, and holiday spreads.

What are Guineitos en Escabeche?

Escabeche is a cooking and preservation technique with deep roots in Arabic and Persian cuisine. The word comes from the Arabic al-sikbaj, meaning a dish cooked in vinegar and spices. Introduced to Spain during the Moorish rule, the method spread through colonization and evolved in regions such as Latin America, the Caribbean, and the Philippines. traditionally, foods are briefly cooked or seared, then marinaated in the mixture of vinegar, oil, onions, garlic, peppercorn, and bay leaves. In Puerto Rico, escabeche is used not just for fish but also for chicken, vegetables, and especially green bananas, resulting in one of the most iconic versions of the dish, guineos en escabeche.

Why you'll love this recipe

• Easy: Guineitos en escabeche is simple to make with everyday ingredients. Serve it warm, cold, or at room temperature.
• Versatile: Adjust the vinegar, add more onions, skip the olives. This dish complements your preferences well.
• Make-Ahead Friendly: It tastes even better the next day, after the flavors have had a chance to meld. Great for parties or busy weeknights.
• Naturally Vegan and Gluten-free: No swaps needed, just real, wholesome ingredients.

Ingredient Notes

• Green Bananas: The greener the better. Green bananas behave more like a potato when cooked; they're starchy, firm, and mild. Their neutral flavor balances the sharpness of the vinegar in the escabeche.
• Onions: Cooked until soft and slightly caramelized, onions add a subtle sweetness that balances the acidity of the vinegar and complements the flavor of the escabeche.
• Vinegar: Vinegar is the primary source of flavor in escabeche, giving the salad its signature pickled tang and bright acidity. It ties all the elements together and helps preserve the dish.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

• Other vegetables: If green bananas are not available, feel free to substitute them with another vegetable. Yuca is an excellent substitution for guineos verdes (green bananas). I have also made this recipe with zucchini in my Zucchini en Escabeche as a low-carb alternative.
• Meats: In Puerto Rico, as in many other Spanish-colonized countries, we also “escabeche” fish, seafood, and meats. Sear the product, then toss it in the escabeche sauce.
• Skip the olives and capers: Olives and capers add briny and tangy flavors to the escabeche; however, many people are not fans of these ingredients. Feel free to skip them or substitute them with your favorite olives, like Kalamata olives. 
• Want more heat? Add sliced chilies, crushed red pepper, or a splash of hot sauce.
• For sweetness and a pop of color: toss in some thinly sliced red onions or roasted red peppers.
• Acids: If you’re short on vinegar, use just lemon or lime juice.
• Oil: You can also play with the oil. Olive oil is classic, but avocado oil or even achiote oil adds a fun twist.

How to make Guineitos en Escabeche

For more information on green bananas, check out my post Guineos, Plátanos, and Banana Leaves. It covers these aspects and how they are used in Puerto Rican cuisine.

1. Step 1: Cut the ends off the banana. Place them in a bowl with salt and water and let them soak for about 15 minutes. This helps with the sap that comes out of the bananas.

2. Step 2: Score the skin of the bananas and return them to the container with salted water. This allows the water to go into the skin and cook the banana, while still protecting the fruit. 

3. Step 3: Rinse the bananas. Add water and salt to a stockpot or large pot, then add the bananas and bring to a boil. Cook for about 15 to 20 minutes, or until the bananas fall off a fork when pricked with a fork.

4. Step 4: While the bananas are cooking, let’s make the sauce. If using gizzards, sauté the gizzards until brown, then add the onions. Cook the onions until translucent. Add garlic, olives, capers, bay leaves, and peppercorns. Let them cook for about 1 hour at low heat. The onions should be soft and slightly caramelized.

5. Step 5: Cook until the onions are soft and lightly caramelized.

6. Step 6: Drain the bananas. Using tongs, remove the skin from the bananas. Cut the bananas into 1” discs.

7. Step 7: Add the bananas to the onion mixture and mix until well combined. Let it rest for a few minutes to allow the juices to be absorbed by the bananas.

🍽️ What to Serve with Guineitos en Escabeche

Want to round out the meal? Serve these tangy green bananas with Roasted Chicken Thighs, Arroz con Pollo, Lasaña de Berenjena, Carne Guisada, Pinchos de Cerdo, and Chuletas Fritas. Serve it along with Rice with Beans, White Rice, or Arroz Amarillo with Habichuelas Guisadas. And don’t forget Tembleque or Rice Pudding for dessert!

Expert Tips

• Use firm green guineos: For the best texture, choose guineos that are firm and entirely green. Riper ones will turn mushy.
• Don’t overcook the bananas: They should be fork-tender but still hold their shape. Watch them closely while boiling.
• Make peeling easier: Score the skin and boil the guineos for a few minutes to loosen the peel. It saves time and mess.
• Store it right: Use glass or ceramic containers. Vinegar-based escabeche can react with plastic or metal.