PURPOSE: To prepare pickles of a banana usable for a food, by perforating a banana with many small holes, cutting down the both ends, improving the permeation of salt, and removing the tannin contained in the skin with moisture.

CONSTITUTION: Both ends of an unripe banana are cut, and the banana is then perforated with many small holes by a revolving roller provided with plural sharp members. The perforated banana is then dipped in a saturated common salt solution to permeate the salt fully therethrough. The tannin content in the skin is then removed with the moisture. The banana is smeared with 30%, based on the weight of the banana, salt, pickled in a container, allowed to stand for twenty -four hours and pressed to lift water about 20W30cm above a pressing lid in the container. About 2 weeks thereafter, approximately 20%, based on the amount initially used, salt is then supplied to pickle the banana again and put a weight thereon. The pickled banana is then taken out optionally and pressed to expel the concentrated saline solution.