For those who enjoy culinary experiments, combining banana peels with vinegar can create unique candied fruits or pickled peels.
To pickle banana peels, cut them into 3cm pieces and marinate in vinegar for a few days before refrigerating.
If you’re feeling picky, simmer the banana peel pieces in sugar syrup until softened, then leave to cool and harden. Store your homemade candied banana peels in an airtight container.
Infuse vinegar with banana peels Enhance your vinegar by infusing it with the unique flavour of banana peels. Mix 500g of peels with 70g of caster sugar and 120ml of vinegar in a large glass jar. Fill the jar with water, seal and stir daily for a week. After fermentation, you can choose to extend the process for another four weeks for a deeper flavour.
For best results, use organic bananas for these recipes
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