Ginger-Chili Pickled Persimmons are my favorite pickles of all! They are delicious on salads or as a tangy-sweet snack. Persimmon are only available for a short time each year, so this is the perfect way to save the season, and only takes five minutes to make!
Ingredients: 5 Fuyu Persimmon, sliced into 1/4 inch rounds 1.5 cups Raw Apple Cider Vinegar 2/3 cup Raw Cane Sugar 1 inch Ginger, sliced 1/2 tsp Chili Flakes 1 Tbsp Kosher Salt 1/2 tsp Black Peppercorns 1/8 tsp Saffron
Unless you are making several jars you don’t need to heat process them. Just stuff a pint-sized mason jar with the persimmons, add the vinegar, sugar and spices, lightly shake so everything dissolves, and stick them in the fridge. They will keep for several weeks in the unlikely event you don’t eat them sooner.
If you would like to heat process, after filling the mason jars with the persimmon, bring the vinegar, sugar and spices to a boil and stir until everything dissolves then pour into the jar leaving 1/4 inch headroom, wipe the rim with a clean dishcloth, seal with a new lid and boil in a water bath for 10 minutes.