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Makes 1 quart
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 chile 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.
Experiment with different sweeteners (molasses, honey, maple), or chiles (Aleppo, ancho, cascabel).
Food image and recipe © Christian Leue. Questions? Contact email@example.com