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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
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Ingredients
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2
firm, smooth Fuyu persimmons (Hachiya persimmons will not work for this)
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1 cup
apple cider or rice vinegar (or a combination of the two)
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1
inch of fresh ginger, grated
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3 tablespoons
sugar
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1 teaspoon
kosher salt
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2
big pinches of red pepper flakes
Directions
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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.
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Prepare the brine: Bring all other ingredients to a simmer in a small saucepan, then remove from heat.
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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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