Persimmons are a delicious, sweet, and jammy textured fruit that is seasonally available from September through December. While they are often eaten fresh or used in baked goods, one unique and flavorful way to enjoy persimmons is by pickling them. Pickled persimmons offer a tangy and sweet flavor that pairs well with many dishes.
Ingredients for Pickles Persimmons
Before you begin pickling persimmons, gather the following ingredients:
- 4-5 firm Fuyu persimmons (thinly, evenly sliced, on a mandolin if you have one)
- 1 cup of apple cider vinegar
- 1 cup of water
- ½ cup of granulated sugar
- 1 tablespoon pickling spice
- 1 teaspoon of salt
- Wash and dry the persimmons. Remove the stems and cut them into thin slices or wedges, depending on your preference.
- In a medium-sized saucepan, combine the white vinegar, water, sugar, pickling spice, and salt. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved.
- Add the sliced persimmons to the saucepan and reduce the heat to low. Simmer for about 5 minutes, or until the persimmons have softened slightly.
- Remove the saucepan from the heat and let the pickling liquid cool for a few minutes.
- Transfer the pickled persimmons and the liquid to a clean glass jar or container.
- Seal the jar or container tightly and refrigerate for at least 24 hours to allow the flavors to develop.
How to Serve Pickled Persimmons
Pickled persimmons can be enjoyed in various ways. Here are a few serving suggestions:
- As a condiment: Serve pickled persimmons alongside cheese, cured meats, or charcuterie boards for a sweet and tangy addition.
- In salads: Add pickled persimmons to green salads or grain bowls for a burst of flavor and texture.
- In sandwiches or wraps: Layer pickled persimmons in sandwiches or wraps for a unique twist.
- With roasted meats: Serve pickled persimmons as a side dish to complement roasted meats, such as pork or chicken.
Pickling persimmons is a simple and enjoyable way to preserve their unique flavor and create a versatile condiment.