Sunday, August 7, 2016

Platanos en Escabeche/Pickled Green Plantains

This is an easy-peasy one. Super simple and super yums!

-4 green plantains
-oregano (I used Cuban from my garden but dried or fresh regular oregano works and cilantro also)
-1-2 bay leaves
-1/2 onion sliced thin
-green olives (salad or stuffed alcaparradas)
-black pepper or peppercorns
-garlic powder
-olive oil
-white vinegar

Notice I didn't specify many measurements. That is because I don't really measure when I make this. Playing it by taste is just fine. Traditionally many people will heat the seasonings before combining with plantains, but over the years I have found this to not be a necessity.

1. Cut off ends of plantains. Slice peel lengthwise and boil in salted water for about 20 minutes. When you can insert a fork in them easily they will be fully cooked and the skins will slide off easily.
2. Slice plantains into 1/4-1/2 inch thick discs.
3. Combine all ingredients in a large bowl and toss.
4. Cover and let sit at least 2 hours (overnight is best).
5. Eat at room temperature.

Makes a delicious side dish or easy lunch to bring to work.

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