Pickled Banana Blossom: A 90-Year-Old Indigenous Woman's Trick

Peel the banana blossom and remove the inner core (the heart).

Transfer the banana core to a container and cover it completely with water.

Add a little distilled white vinegar to the mixture of banana core and water, and mix well.

Pour the entire contents (blossom, water, and the first vinegar addition) into a pot.

Add one teaspoon of salt and let the mixture boil for 10 minutes.

Remove from heat, strain the contents, and return only the cooked banana blossom to the preparation container.

Add more water to cover the banana blossom again, along with more distilled white vinegar and one tablespoon of salt.

Vigorously mix all the pickling ingredients.

Transfer the finished pickle to a previously sanitized glass jar, including the remaining liquid from the preparation.