Quick Ginger-Chili Pickled Persimmon combines the natural sweetness of persimmons with the zing of ginger and the heat of chili. This recipe is designed for those who crave bold flavors but don’t have the patience for long pickling processes. Ready in just a few hours or overnight, it’s a simple yet exotic treat that pairs beautifully with grilled dishes, salads, or cheese platters.
Ingredients
- 2 firm but ripe persimmons (Fuyu variety works best)
- 1 fresh red chili (sliced thinly)
- 1-inch piece of fresh ginger (peeled and thinly sliced)
- 1 cup (240 ml) rice vinegar or apple cider vinegar
- 1/2 cup (120 ml) water
- 2 tablespoons sugar
- 1 teaspoon salt
Directions
- Prepare the Persimmons:
- Wash and peel the persimmons. Slice them into thin wedges or rounds, depending on your preference.
- Make the Pickling Brine:
- In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let it cool slightly.
- Assemble the Ingredients:
- In a clean, sterilized glass jar, layer the persimmon slices, ginger, and chili slices. Pour the warm brine over the ingredients, ensuring everything is submerged.
- Seal and Chill:
- Seal the jar with a tight lid and let it cool to room temperature. Transfer to the refrigerator and allow the flavors to meld for at least 4 hours, though overnight is ideal for a more intense flavor.
- Serve:
- Enjoy your quick pickled persimmons as a tangy-sweet snack or a flavorful accompaniment to your favorite dishes.
- This quick-pickling method brings out the unique sweetness of persimmons while delivering a delightful kick of heat and spice. Perfect for adding a gourmet twist to any meal! 😊
