Name: Isphahan Pickled Persimmons
Yield: Makes 1 quart
Ingredients: 3 firm fuyu persimmons*; 1 cup cider vinegar; ½ cup dark brown sugar; ½ cup water; 1 tsp chili flakes of your choice, I like urfa; 2 big pinches of salt; 1 Tbsp Isphahan N.1

I grew up eating persimmons as a snack, often with yogurt and toast (it's a Japanese thing). Isphahan is bright (limon Omani), savory (garlic), and aromatic (cardamom). Together with cider vinegar, brown sugar, and hot chilis, this blend transforms a simple fruit into a perfect winter pickle, festively orange, crunchy, and ready overnight. Also perfect with nearly any cheese.

Isphahan Pickled Persimmons

Author: Christian Leue
Servings: Makes 1 quart
Category: Pickle

Ingredients

3 firm fuyu persimmons*
1 cup cider vinegar
½ cup dark brown sugar
½ cup water
1 tsp chili flakes of your choice, I like urfa
2 big pinches of salt
1 Tbsp Isphahan N.1

Directions

In a small saucepot simmer the water with the brown sugar and Isphahan for 5 minutes. Remove from heat, fine strain into a measuring cup and add the cider vinegar.
Peel the persimmons and cut into eighths, rub with chili and salt and pack into a quart jar.
Pour the spiced vinegar over the persimmons and place in the fridge. Ready the next day and keeps for about two weeks.