Isphahan Pickled Persimmons
Makes 1 quart
3 firm fuyu persimmons*
½ cup dark brown sugar
½ cup water
2 big pinches of salt
1 Tbsp Isphahan N.1
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.
* Make sure to get Fuyu (flat) persimmons, the crisper the better. Hachiya persimmons (pointy) are highly tannic and cannot be eaten until soft.
Variations & Ideas:
• Try chopping the pickled persimmons and using them as a base for a pico de gallo. It's a great alternative to tomatoes in the winter time.
• The leftover pickling liquid can be reused for another batch (just add a bit more vinegar, water, and sugar and re-boil it), and can also be added to cocktails and seltzer.
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