Pickle & Preserve

Pickled Persimmons

January  8, 2016
Photo by Bobbi Lin
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
  • 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
In This Recipe
  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.

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Writing and cooking in Brooklyn.