Pickled Bananas
Pickled bananas are a unique and exotic dish that perfectly combines sweet and sour flavors. The natural softness and sweetness of the banana create a perfect harmony with the acidity of the vinegar and the deep aroma of the spices. Pickling fruits is a long-standing technique used in Asian and tropical cuisines to achieve even more exciting flavors. These pickles go well with cheeses, roasted meats, or even as a special appetizer. If you like unique and refreshing pickles, this is a recipe worth trying!
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Ingredients for this recipe
Servings: 4
500
g
Ripe Bananas
250
ml
White Wine Vinegar
250
ml
Water
50
g
Honey
30
g
Brown Sugar
15
g
Salt
1
Cinnamon Stick
3
Cloves
2
Bay Leaves
10
Black Peppercorns
1
tsp
Mustard Seeds
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Preparation Steps
1
Peel the bananas and cut them into smaller pieces or slices.
2
Choose a clean mason jar and place the banana slices inside.
3
In a saucepan, bring to a boil the water, white wine vinegar, honey, brown sugar, salt, cinnamon stick, cloves, bay leaves, black peppercorns, and mustard seeds.
4
Once the pickling liquid boils, let it cool slightly so it's not too hot when poured over the bananas. You want it warm, not scalding.
5
Pour the warm brine over the bananas, ensuring they are completely submerged.
6
Seal the jar and let it sit in the refrigerator for at least 24 hours, but the longer it sits, the more flavorful it will become.
7
Before serving, let it stand at room temperature for 10 minutes to allow the flavors to fully develop.
