Pickled Persimmon Slices
The persimmon, also known as the date plum, is a sweet and juicy fruit that is excellent for pickling. It has long been used in Japanese and Korean cuisine in various fermented and pickled preparations. Pickled persimmon slices create a special balance between sweet and sour flavors, which is perfect with cheeses, meats or even salads. This recipe offers the opportunity to bring the persimmon to the table in a new and exciting form.
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Ingredients for this recipe
Servings: 8
500
g
Persimmon
500
ml
Water
200
ml
Vinegar (10% acidity)
15
g
Salt
60
g
Brown Sugar
2
cloves
Garlic
2
Bay Leaves
1
tbsp
Mustard Seeds
1
tsp
Black Peppercorns
2
Cloves
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Preparation Steps
1
Thoroughly wash the persimmons, then slice them thinly.
2
In a large saucepan, combine the water, vinegar, salt, and brown sugar. Bring to a boil, stirring until all the ingredients are completely dissolved.
3
Peel and halve the garlic cloves. Place the bay leaves, mustard seeds, black peppercorns, and cloves at the bottom of a sterilized jar.
4
Arrange the persimmon slices in the jar, layering them with the spices and garlic.
5
Pour the hot brine over the persimmon slices, ensuring they are completely submerged.
6
Let the jar cool to room temperature, then refrigerate for at least 48 hours to allow the flavors to meld.
7
The pickled persimmon slices are ready! Serve them on their own, in salads, or alongside cheeses.
