These simple Quick Pickled Persimmons make a tasty side to ham, poultry or even on a salad.
I had just a few persimmons left over from making Persimmon Chutney and Persimmon and Goat Cheese Salad so this was a perfect way to use them up.
These are refrigerator pickles so you need to keep them refrigerated. I don't see with the vinegar content that they would go bad very quickly. They would be more likely to lose their texture I think if left too long.
It might not be a problem though....they will go quite quickly.
One thing to note is that there are 2 main types of persimmons. Fuyu are what you are looking for. They are sweet and can be eaten while they still have a texture like a peach. The other Hachiya are full of bitter tannins and can only be eaten when they are so ripe they are mush.
I understand that a fully ripe, mushy Hachiya can be heavenly (have not tried one myself) but they wouldn't work texture-wise in most recipes.
There is also a Spanish persimmon called Vanilla that is similar to a Fuyu and would be okay to use.
Quick Pickled Persimmons
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Save Print Pin Facebook TextIngredients
- 3 persimmons Fuyu (NOT Hachiya) (about 2 cups) in
- ½ cup apple cider vinegar
- ¼ cup water
- 2 ½ Tbsps sugar
- ⅛ teaspoon salt
- 1 cinnamon stick
Instructions
- Peel persimmons (removing top) and slice out any woody seam in the center. Cut persimmons vertically into small wedges.
- Mix all other ingredients in a sauce pan on the stove. Bring to a simmer and stir until sugar is dissolved.
- Place persimmon wedges and the cinnamon stick in a clean pint jar. Cover with brine.
- Allow to come to room temperature before putting the lid on and refrigerating.
- Refrigerate 24 hours before eating.
- Pickles will keep in the fridge for a few weeks. Serve with ham, or on the side of sandwiches, or on a charcuterie board.
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