Traditional Pickled Green Bananas
(Guineos Verdes en Escabeche)

4 pounds unripe (green) bananas, unpeeled, cooked for 20 minutes in 2 cups of milk plus 2 quarts of water
2/3 cup white vinegar
1 2/3 cups olive oil
1 tablespoon salt
1/2 tablespoon black pepper
1 cup alcaparrado
4 bay leaves

Peel the bananas and cut them into 1/2-inch-thick slices. Combine the remaining ingredients in a nonreactive bowl. Add the bananas and toss well. Marinate for at least 1 hour before serving. Even better, marinate overnight.

NOTE: A variation of this traditional dish is made with balsamic vinegar and black Kalamata olives.