Pickled Persimmon Leaves
Pickled persimmon leaves are a unique and refreshing addition inspired by Asian and Japanese cuisine. The natural aroma of persimmon leaves is slightly sweet, which harmonizes perfectly with the vinegary-pickled flavors, making them especially well-suited for salads, sandwiches, and meat dishes. Black peppercorns and garlic add a unique depth to the flavors, making pickled persimmon leaves not only delicious but also visually appealing. Try them in a refreshing spring salad or as a side dish with grilled meat!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the fresh persimmon leaves under cold running water. Drain well and pat dry with paper towels.
2
In a small saucepan, combine the white wine vinegar, water, honey, and salt. Heat over medium heat, stirring until the honey and salt are completely dissolved.
3
Peel the garlic clove and cut it in half. Gently crush the whole black peppercorns with the flat side of a knife to release their flavor.
4
In a clean, sealable jar, layer the persimmon leaves, adding the garlic and crushed peppercorns in between the layers.
5
Pour the hot brine over the leaves, pressing down gently with a spoon to ensure they are fully submerged.
6
Let the jar cool to room temperature for about 30 minutes, then seal and refrigerate for at least 24 hours to allow the flavors to meld.
7
Serve the pickled persimmon leaves with salads, sandwiches, or as a side dish with grilled meats. They will keep in the refrigerator for 1-2 weeks.
