Quick Persimmon Pickles Recipes

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QUICK PERSIMMON PICKLES



Quick Persimmon Pickles image

Fuyu persimmons (the smaller, squat variety) are perfect for a quick pickle, as long as you buy them when they are underripe and still a bit crunchy. Colorful and spicy, these pickles make a great addition to a salad or cheese plate and a wonderful accompaniment to roasted salmon.

Time P1DT10m

Yield Makes 2 cups

Number Of Ingredients 5

1 pound Fuyu persimmons, peeled, cored and cut into thin wedges
1 cup rice vinegar
3 tablespoons sugar
1 (1-inch) piece ginger, sliced
1/4 teaspoon crushed red chile flakes

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.

Nutrition Facts : Calories 20 calories, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 5 grams, Protein 0 grams

PERSIMMON CHILE PICKLES



Persimmon Chile Pickles image

Make and share this Persimmon Chile Pickles recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 1h30m

Yield 8 pints

Number Of Ingredients 10

4 lbs crisp-ripe fuyu persimmons
3 medium onions
1 green bell pepper
1 red bell pepper
8 garlic cloves
12 small dried chilies
6 cups water
2 1/2 cups white wine vinegar (5 % acid)
1 teaspoon salt
1 teaspoon pickling spices

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.

Nutrition Facts : Calories 30.8, Fat 0.2, Sodium 297.4, Carbohydrate 7.2, Fiber 1.4, Sugar 3, Protein 0.9

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