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5
from 1 vote
Quick Pickled Persimmons
A savoury sweet bite on the side!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Resting time
1
day
d
Total Time
1
day
d
20
minutes
mins
Course:
Condiments
Cuisine:
American
Servings:
1
Pint
Calories:
640
kcal
Author:
Carolyn Hetke
Ingredients
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.
Notes
Nutrition is approximate and is for 1 pint of pickled persimmons.
Nutrition
Calories:
640
kcal
|
Carbohydrates:
169
g
|
Protein:
4
g
|
Fat:
2
g
|
Sodium:
5
mg
|
Potassium:
1562
mg
|
Vitamin C:
333
mg
|
Calcium:
136
mg
|
Iron:
13
mg