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+ servings
Jar of Persimmon Pickles with a cinnamon stick.
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5 from 1 vote

Quick Pickled Persimmons

A savoury sweet bite on the side!
Prep Time10 minutes
Cook Time10 minutes
Resting time1 day
Total Time1 day 20 minutes
Course: Condiments
Cuisine: American
Servings: 1 Pint
Calories: 640kcal

Ingredients

  • 3 persimmons Fuyu (NOT Hachiya) (about 2 cups) in
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 2 ½ Tbsps sugar
  • 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.

Notes

Nutrition is approximate and is for 1 pint of pickled persimmons.

Nutrition

Calories: 640kcal | Carbohydrates: 169g | Protein: 4g | Fat: 2g | Sodium: 5mg | Potassium: 1562mg | Vitamin C: 333mg | Calcium: 136mg | Iron: 13mg