Pickle & Preserve

Pickled persimmons

January 17, 2013
1 Ratings
  • Serves 10
Author Notes

This is an old Sardinian recipe —Chiarina-ina

What You'll Need
  • 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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2 Reviews

Mary F. August 15, 2019
This recipe lacks clear instructions. How "unripe"?
In cleaning do you cut the tops off? No as you go photos. I feel that they found this recipe and posted it without ever trying it. How long in the olive oil?
Rebecca V. June 14, 2013
going to try this soon... any other sardinian recipes to recommend, or a source? i was in stintino and loved it, curious about recipes now. in italian is fine (meglio anche!)