Next, remove both ends of the bananas without peeling them, then slice them into pieces roughly two fingers thick. Now, gather glass jars of around 700 ml capacity and layer the ingredients as follows: a bay leaf, two cloves of garlic (or two cloves), two slices of chili pepper, a teaspoon each of coriander seeds and dill seeds, and a mix of white, black, green, pink pepper, and allspice.
Add the banana pieces (about a dozen per jar) and a few more chili pepper slices. Then sprinkle a teaspoon of sugar, a teaspoon and a half of salt, a teaspoon of 70% vinegar, and some hot water into each jar.
Once all the ingredients are in place, it’s time to sterilize the jars. Place them in a pan of hot water with a cloth underneath to prevent breakage. Heat and sterilize the jars, with their lids loosely placed on top, for approximately ten minutes.
After sterilization, carefully dry the jars and seal them tightly to prevent air from entering. Store the jars in a cool place, and your bananas will stay fresh for up to two years. Say hello to long-lasting bananas and farewell to waste.
