Pickled persimmons

By Chiarina-ina
January 17, 2013
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Author Notes: This is an old Sardinian recipeChiarina-ina

Serves: 10

  • 10 unripe persimmons
  • 1 liter white wine
  • 1 liter white wine vinegar
  • 2 liters olive oil
  1. Clean the persimmons.
  2. Place them in a clean, big glass jar.
  3. Fill the jar with the same amount of wine and vinegar. The persimmons must be completely covered.
  4. Store the jar in a dark place (like a wardrobe) for 15 days.
  5. Drain the vinegar mix.
  6. Fill the jar with good olive oil, and make sure the persimmons are well covered in oil

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