Quick Pickled Persimmons

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.

Jar of Persimmon Pickles with a cinnamon stick.

Quick Pickled Persimmons

A savoury sweet bite on the side!
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Course: Condiments
Cuisine: American
Prep Time: 10 mins
Cook Time: 10 mins
Resting time: 1 d
Total Time: 1 d 20 mins
Servings: 1 Pint

Ingredients

  • 3 persimmons Fuyu (NOT Hachiya) (about 2 cups) in
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 1/2 Tbsps sugar
  • 1/8 tsp 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.
Quick Pickled Persimmons

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