It might sound unbelievable, but it’s entirely possible to extend the shelf life of bananas beyond the usual timeframe. Start by getting as many bananas as you want, then gently scrub them with a toothbrush and a bit of baking soda. Trim off the ends, clean them thoroughly, and dry them off. Slice them into two-finger-thick pieces without peeling and set them aside.

Choose a jar or jars that can hold about 700 milliliters of liquid. Layer the following ingredients in the specified order: a bay leaf, two garlic cloves (or whole cloves), two slices of chili pepper, one teaspoon each of coriander and dill seeds, and a mix of white, black, green, and pink pepper, along with allspice.

Add the banana slices (around a dozen should fit in a jar of this size), followed by the chili pepper slices. Lastly, mix in the remaining spices. Add a teaspoon of sugar, 1.5 teaspoons of salt, 1 teaspoon of 70% vinegar, and enough boiling water to cover everything.

Ensure all ingredients are properly sanitized before use. Once everything is carefully packed into the jar, seal it tightly and store it in a cool place for two years.