Pickled Persimmons w/ Isphahan N.1

One of my favorite winter fruits. I grew up eating persimmons as a snack, often with yogurt and toast (it's a Japanese thing). With Thanksgiving around the corner, I started thinking about a seasonal side that'd be a good match for rich and heavy foods. Isphahan is bright (limon Omani), savory (garlic), and aromatic (cardamom). Together with cider vinegar, brown sugar, and hot chiles, this blend transforms a simple fruit into a perfect pickle for the holidays, festively orange, crunchy, and ready overnight. Also perfect with nearly any cheese.
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