Persimmon Vinegar and Pickled Persimmons
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 firm-ripe Fuyu persimmons - (to 6)
(abt 2 1/2" to 3" wide)
4 cups distilled white vinegar
1/2 cup sugar - (to ¾)

Preparation

1 Discard stems and leaves; rinse fruit. In a 6- to 8-cup wide-mouth clear decorative jar with lid, tightly pack fruit. 2 Mix vinegar and sugar until clear. Pour into jar, filling to cover fruit. (If you need more liquid, blend each additional 1 cup vinegar with 2 to 3 tablespoons sugar.) If fruit floats above liquid, push a wad of clear plastic wrap (large enough to reach the rim of the jar) on top of it. Close jar airtight. 3 Let stand until vinegar is aromatic, at least 2 weeks or up to 3 months. Check occasionally to maintain liquid level; if it evaporates enough to expose fruit, the exposed parts discolor dramatically. Persimmon skins stay firm, but interiors get soft. 4 This recipe yields 2 to 6 cups vinegar and 4 to 7 cups fruit; jar sizes can vary, but liquid must cover fruit.