Ginger-Chili Pickled Persimmon 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!

Quick Ginger-Chili Pickled Persimmon

Ingredients:

• 5 Fuyu Persimmon, sliced into 1/4 inch rounds, seeds discarded
• 1.5 cups Raw Apple Cider Vinegar
• 2/3 cup Raw Cane Sugar or Coconut Sugar
• 1 inch Ginger, sliced
• 1/2 tsp Chili Flakes
• 1 Tbsp Kosher Salt
• 1/2 tsp Black Peppercorns
• 1/8 tsp Saffron

Directions:

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.

Notes:

• If you would like to heat process, fill the mason jars with the persimmon then bring the vinegar, sugar, and spices to a boil. 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. Boil in a water bath for 10 minutes to seal.