Pickled Banana
This pickle can be added to curries towards the end of cooking.
12 under-ripe bananas
300 ml white vinegar
350 g soft brown sugar
6 cloves
1 stick of cinnamon
2 blades of mace
1. Put the vinegar and sugar in a large pan. Tie the spices in a piece
of muslin and add to the pan. Boil for 15 minutes.
2. Peel and thickly slice the bananas, and add to the vinegar mixture.
Cook gently until bananas are starting to soften.
3. Carefully spoon bananas into warm sterilized jars, and strain over the
liquid to cover.
Seal firmly and store for at least 2 weeks before using.
Wise men learn more from fools than fools from the wise.
- Cato the Elder