Spicy Pickled Persimmon Leaves
Spicy Pickled Persimmon Leaves are an exciting and unique accompaniment, inspired by Asian and Japanese cuisine. The natural aroma of persimmon leaves is slightly sweet, which harmonizes perfectly with the vinegary, sour, and spicy flavors, making them particularly well-suited for salads, sandwiches, and meat dishes. The chili and garlic add a unique depth to the flavors, while the black pepper further enhances the spicy character. Try it in a rich vegetable salad or as an accompaniment to a spicy roast meat!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the fresh persimmon leaves under cold water, then drain and pat dry with paper towels.
2
Finely chop the fresh chili pepper. Peel and halve the garlic clove.
3
In a small saucepan, combine the white wine vinegar, water, honey, and salt. Heat over medium heat until the honey and salt are completely dissolved, stirring occasionally.
4
Lightly crush the whole black peppercorns with the flat side of a knife to release their flavor.
5
In a clean, sealable jar, layer the persimmon leaves, then add the garlic, crushed peppercorns, chopped chili pepper, and chili flakes.
6
Pour the hot pickling liquid over the leaves, gently pressing them down with a spoon to ensure they are fully submerged.
7
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.
8
Use the spicy pickled persimmon leaves as a garnish for salads, sandwiches, or alongside meat dishes. Store in the refrigerator for 1-2 weeks.
