Persimmon Chile Pickles

Persimmon Chile Pickles Recipe

Description: Experience the delightful fusion of flavors with these Persimmon Chile Pickles. Perfect for a quick Asian-inspired weeknight meal or as a tasty addition to your canning repertoire.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8 pints

Ingredients:

• 4 fuyu persimmons
• 3 onions
• 1 green bell pepper
• 1 red bell pepper
• 8 garlic cloves
• 12 cups water
• 6 cups white wine vinegar
• 2 1/2 tablespoons salt

Instructions:

1. Prepare the Ingredients:

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   • Begin by cutting off the stems of the persimmons and peeling them.
   • Cut the persimmons into 1-inch wedges, discarding any seeds.
   • Chop the onions and bell peppers into 1/2-inch squares.
   • Peel and mince the garlic cloves.
   • Mash the chilies to release their flavor.

2. Prepare the Brine:

   • In a large pan, combine the minced garlic, mashed chilies, water, white wine vinegar, salt, and any desired spices.
   • Bring the mixture to a rolling boil over high heat.

3. Cook the Persimmons:

   • Once the brine is boiling, add 1/4 of the persimmon wedges to the pan.
   • Cook the persimmons for 30 seconds after the broth returns to a boil.
   • Remove the cooked persimmons and repeat the process until all the fruit is cooked.

4. Prepare the Jars:

   • Sterilize 8 pint jars and lids by boiling them in water or running them through a dishwasher cycle.

5. Fill the Jars:

   • Divide the chopped onions evenly among the hot jars, placing about 1/8 of the onions in each jar.
   • Next, add about 1/8 of the cooked persimmons to each jar.
   • Finally, top each jar with about 1/8 of the chopped bell peppers.

6. Add the Brine:

   • Bring the liquid back to a boil and carefully pour it into each jar, leaving about 1/4 inch of headspace at the top.

7. Seal the Jars:

   • Wipe the rims of the jars with a clean, damp cloth to remove any residue.
   • Place the lids on the jars and screw on the bands until they are fingertip tight.

8. Process the Jars:

   • Process the filled jars in a boiling water bath for 10 minutes to ensure they are properly sealed and preserved.

9. Cool and Store:

   • After processing, remove the jars from the water bath and allow them to cool to room temperature.
   • Once cooled, check the seals on the jars to ensure they are airtight.
   • Store the persimmon chile pickles in a cool, dark place for up to one year.

10. Enjoy:

• These pickles are delicious served alongside your favorite Asian-inspired dishes or as a unique addition to sandwiches, salads, and charcuterie boards.

With their sweet and tangy flavor profile, these Persimmon Chile Pickles are sure to become a favorite in your kitchen. Share them with friends and family or keep them all to yourself for a tasty treat any time of year! 🍽️🌶️🥒