Persimmon Chile Pickles Recipes

GRANNY FRANNY'S PERSIMMON CURRY CHILI

Steps:

• Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot.
• Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot.
• Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.

QUICK PERSIMMON PICKLES

Steps:

• Place persimmons into a 1-quart jar or medium bowl.
• Combine vinegar, 1/4 cup water, sugar, ginger and chile flakes in a medium saucepan.
• Set over high heat and bring to a boil, stirring until sugar dissolves.
• Pour vinegar mixture over persimmons.
• Let cool, and then cover and refrigerate for at least 1 day or up to 1 week.

PERSIMMON CHILE PICKLES

Steps:

• Cut stems off persimmons and peel.
• Cut into 1 inch wedges, disarding seeds.
• Cut onions and peppers into 1/2 inch squares.
• Peel and mince garlic.
• Mash chilies.
• In a large pan bring garlic, chili, water, vinegar, salt and spice to a rolling boil on high.
• Add 1/4 of the fruit and cook for 30 seconds-start timing when"broth" returns to a boil.
• Remove fruit and repeat until all fruit is cooked.
• Prepare 8 pint jars.
• Place 0.125 of the onions into each hot jar.
• add 0.125 of the presimmons into each hot jar.
• and top with 0.125 of the peppers into each hot jar.
• Bring liquid to boiling and pour equally into each jar, leaving 1/4 inch head space.
• Wipe rims and seal.
• Process in a boiling water bath for 10 minutes.

PICKLED CHILES

Steps:

• Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.