Pickled Persimmons

Name: Pickled Persimmons
Ingredients: 2 firm, smooth Fuyu persimmons (Hachiya persimmons will not work for this); 1 cup apple cider or rice vinegar (or a combination of the two); 1 inch of fresh ginger, grated; 3 tablespoons sugar; 1 teaspoon kosher salt; 2 big pinches of red pepper flakes

6 ingredients

3 steps

Ingredients

2 firm, smooth Fuyu persimmons (Hachiya persimmons will not work for this)
1 cup apple cider or rice vinegar (or a combination of the two)
1 inch of fresh ginger, grated
3 tablespoons sugar
1 teaspoon kosher salt
2 big pinches of red pepper flakes

Directions

1

Cut the ends off the persimmons, peel, and slice into disks (I got 4 to 5 disks out of each persimmon). Quarter each disk. Pack the slices in a clean 16-ounce mason jar with a lid.
2

Prepare the brine: Bring all other ingredients to a simmer in a small saucepan, then remove from heat.
3

Pour the brine over the persimmons, screw on the lid, and put it in the refrigerator. They'll be ready to eat after a day, but will be great (and will intensify in vinegary-ness) for a week or longer.