Pickle & Preserve

Pickled Persimmons

January  8, 2016
4 Ratings
Photo by Bobbi Lin
  • Makes 1 16-ounce mason jar
Author Notes

The way I like persimmons most (so far)—and the best accompaniment to a grilled cheese. —Caroline Lange

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Sarah
  • Marshacb
Writing and cooking in Brooklyn.

2 Reviews

Sarah October 31, 2016
Nice, I love the use of ginger in this recipe. I did a pretty similar version here but with cinnamon: http://theweeklypickle.com/week-43-pickled-persimmons/

I noticed mine started breaking down faster than most pickles - any ideas what the best vinegar to sugar to salt ratio is?
Marshacb January 28, 2016
I use Fuyu persimmons in salads in winter in place of tomatoes (I have no idea where the tomatoes that are available in winter come from, but they are terrible!) But, there comes a time after persimmons and before tomatoes, when pickled persimmons sound just perfect! I will try it.