Spiced Pickled Persimmon Leaves
Spiced Pickled Persimmon Leaves are a unique and refreshing condiment inspired by Asian and Japanese cuisine. The natural aroma of the persimmon leaves is slightly sweet, which harmonizes perfectly with the vinegary, pickled, and spicy flavors, making them especially well-suited for salads, sandwiches, and meat dishes. Mustard seeds and chili flakes add a spicy character to the pickle, while black pepper further deepens the flavors. Try it with grilled meats or as part of a fresh vegetable salad!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the fresh persimmon leaves under cold water, then 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 and halve the garlic clove. Lightly crush the whole black peppercorns and mustard seeds with the flat side of a knife to release their flavors.
4
In a clean, sealable jar, layer the persimmon leaves, then add the garlic, mustard seeds, crushed peppercorns, and chili flakes.
5
Pour the hot brine over the leaves, gently pressing down with a spoon to ensure they are fully submerged.
6
Allow the jar to cool to room temperature for about 30 minutes, then seal it and refrigerate for at least 24 hours to allow the flavors to meld.
7
Use the spiced pickled persimmon leaves as a flavorful addition to salads, sandwiches, or as a side dish to grilled meats. They will keep in the refrigerator for 1-2 weeks.
