Quick Persimmon Pickles

Makes 2 cups
Time 24 hrs 10 min
Quick Persimmon Pickles

Fuyu persimmons (the smaller, squat variety) are perfect for a quick pickle, as long as you buy them when they are underripe and still a bit crunchy. Colorful and spicy, these pickles make a great addition to a salad or cheese plate and a wonderful accompaniment to roasted salmon.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious
Gluten FreeGluten Free
Low SodiumLow Sodium
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    1 poundFuyu persimmons, peeled, cored and cut into thin wedges
    1 cuprice vinegar
    3 tablespoonssugar
    1(1-inch) piece ginger, sliced
    1/4 teaspooncrushed red chile flakes

Exclusively for Prime members in select ZIP codes.

Method

Place persimmons into a 1-quart jar or medium bowl.


Combine vinegar, 1/4 cup water, sugar, ginger and chile flakes in a medium saucepan.


Set over high heat and bring to a boil, stirring until sugar dissolves.


Pour vinegar mixture over persimmons.


Let cool, and then cover and refrigerate for at least 1 day or up to 1 week.

Nutritional Info

Serving Size

2 tablespoons

Calories

20

Total Fat

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

0mg

Total Carbohydrate

5g

Dietary Fiber

1g

Total Sugars

3g

Protein

0g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.