Quick Persimmon Pickles Recipes

QUICK & EASY REFRIGERATOR PICKLES

Steps:

• Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
• Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

QUICK PICKLES

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

SUMMERTIME SWEET PICKLES

Steps:

• In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
• Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

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.