At a recent stop at a roadside bar and grill, one of the plates included pickled bananas. A couple of us in the group thought they were great, others in our Gringo Posse were not so impressed.
I talked to the Tica cook in the kitchen of the little restaurant and she told me that the treat is not common in all quarters, but in some areas of the country, it is more popular than the omnipresent plantains on the tipico plate.
They have a tart-sweet flavor that complements the cabbage salad that accompanies every meal. Alone, they are a little tart.
3 bananas, peeled and sliced into discs
1 tablespoon of mustard
1 tablespoon of vinegar
3 cups of boiling water
Put the mustard and vinegar in a dish and add the bananas.
Mix until they are thoroughly covered.
Boil the bananas for three minutes and serve.