Spicy Pickled Persimmon Slices
Persimmon, also known as kaki, is an incredibly versatile fruit that, due to its sweet and mild taste, is excellent for pickling. The spicy pickled version creates a unique harmony between the sweetness of the fruit and the bold character of the chili. It is often used in fermented and pickled form in Japanese and Korean cuisine to enrich the flavor of dishes. This recipe is perfect for those who love piquant and exciting pickles that can be enjoyed with cheeses, meats, or even as a standalone snack.
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Ingredients for this recipe
Servings: 8
500
g
Persimmon
500
ml
Water
200
ml
Vinegar (10% acidity)
15
g
Salt
50
g
Sugar
2
cloves
Garlic
2
Bay Leaves
1
tbsp
Mustard Seeds
1
tsp
Black Peppercorns
2
tsp
Chili Flakes
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Preparation Steps
1
Thoroughly wash the persimmons and slice them thinly.
2
In a large saucepan, combine the water, vinegar, salt, and sugar. Bring to a boil, stirring until all ingredients are completely dissolved.
3
Peel the garlic cloves and cut them in half. Place the bay leaves, mustard seeds, black peppercorns, and chili flakes at the bottom of a sterilized glass jar.
4
Arrange the persimmon slices in the jar, layering them with the spices and garlic.
5
Pour the hot pickling brine over the persimmon slices, ensuring they are fully submerged.
6
Allow the jar to cool to room temperature, then refrigerate for at least 48 hours to allow the flavors to meld.
7
Your spicy pickled persimmon slices are ready! Serve on their own, with cheeses, or as part of a salad.
