Its persimmons season here in California. So, I am making pickled persimmons again. Pickled persimmons make for a delightful and unique treat and can be a great addition to any charcuterie board and just enjoyed as an appetizer. Here’s my simple pickled persimmons recipe to create your own batch.
Persimmons benefits
Persimmons are not only delicious but also offer a range of health benefits due to their rich nutritional profile. Their antioxidant properties, attributed to compounds like beta-carotene and lutein, contribute to reducing oxidative stress and supporting overall well-being. With anti-inflammatory effects, persimmons may aid in minimizing inflammation, and their potassium and fiber content can positively impact heart health by helping regulate blood pressure and cholesterol levels. Additionally, persimmons contain minerals crucial for bone health, such as potassium and manganese. Their natural sweetness makes them a satisfying and nutritious addition to various diets, and the fruit’s hydration benefits, along with its potential role in blood sugar regulation, further enhance its overall positive impact on health.
Pickled persimmons recipe
Ingredients:
- 6-8 Fuyu persimmons (ripe but firm)
- 1 cup rice vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon salt
- 1/2 teaspoon red peppers
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole mustard seeds
- 2-3 whole cloves
- 1 cinnamon stick
- 1 bay leaf
- Optional: 2 green onion
Instructions:
- Prepare Persimmons: Wash and peel the persimmons if desired. Slice them into rounds or wedges, removing any seeds.
- Sterilize Jars: Sterilize glass jars and their lids by placing them in boiling water for 10 minutes or running them through a dishwasher.
- Make Pickling Liquid: In a saucepan, combine rice vinegar, water, sugar, salt, black peppercorns, coriander seeds, mustard seeds, cloves, cinnamon stick, and bay leaf. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Simmer for 5-7 minutes, allowing the flavors to meld.
- Pack Jars: Place the persimmon slices into the sterilized jars, packing them tightly without squishing.
- Pour Pickling Liquid: Carefully pour the hot pickling liquid over the persimmons, ensuring they are completely submerged. Leave about 1/2 inch of headspace in each jar.
- Cool and Seal: Let the jars cool to room temperature. Once cooled, seal the jars with the sterilized lids.
- Refrigerate: Place the jars in the refrigerator and let them pickle for at least 48 hours before consuming. The longer they sit, the more the flavors will develop.
- Serve: Enjoy the pickled persimmons on their own, as a topping for salads, or as a unique accompaniment to cheese and charcuterie.
Storage instructions:
These pickled persimmons should be stored in the refrigerator and consumed within 6 to 8 weeks for the best quality.
