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Author Notes: The way I like persimmons most (so far)—and the best accompaniment to a grilled cheese. —Caroline Lange
Makes 1 16-ounce mason jar
firm, smooth Fuyu persimmons (Hachiya persimmons will not work for this)
cup apple cider or rice vinegar (or a combination of the two)
inch of fresh ginger, grated
teaspoon kosher salt
big pinches of red pepper flakes
- 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.
- Prepare the brine: Bring all other ingredients to a simmer in a small saucepan, then remove from heat.
- 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.
- This recipe is a Community Pick!