Bananas won’t go bad in a matter of days; in fact, with this approach, they’ll remain fresh for two years!

Although it may seem far-fetched, it’s entirely feasible to extend the shelf life of bananas far beyond their usual duration. Begin by acquiring as many bananas as desired, then gently scrub them with a toothbrush and a bit of baking soda. Trim off the ends, thoroughly clean them, and pat them dry. Without peeling, slice them into two-finger-thick pieces. Set aside.

Creating a Preserving Haven for Glass-Jar Bananas

Select a jar (or jars) capable of holding approximately 700 milliliters of liquid, and layer the following ingredients in the specified order: a bay leaf, two garlic cloves (or two whole cloves), two slices of chili pepper, one teaspoon each of coriander and dill seeds, and a peppercorn medley (comprising white, black, green, and pink pepper, as well as allspice).

Add the banana slices (around a dozen should fit in a jar of this size), followed by the chili pepper slices, and then incorporate the remaining ingredients. Additionally, introduce a teaspoon of sugar, 1.5 teaspoons of salt, 1 teaspoon of 70% vinegar, and a generous amount of boiling water.

Sterilization and Storage: The Final Steps in Preservation

Ensure all ingredients are thoroughly disinfected before use. Once everything is carefully packed into the jar, confirm it is tightly sealed before storing it in a cool location for two years.