Pickled Green Bananas In Raspberry Vinaigrette Recipe

• 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

1. Boil the water and the bananas with skins.
2. Bring to second boil, then simmer till bananas are cooked but hard; drain.
3. Pull and cut into diagonal slices about 1/2 inch thick.
4. Blend oil and vinegar and season to taste.
5. In a stainless steel bowl, toss bananas with oil and vinegar, peppers, and bay leaves.
6. Marinade at least 2 hrs before serving.

water, green bananas, raspberry vinegar, extra virgin olive oil, red pepper, salt, bay leaves

Taken from cookeatshare.com/recipes/pickled-green-bananas-in-raspberry-vinaigrette-59773 (may not work)