Pickled Persimmons

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.
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