Persimmon Pickles | CUESA

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Persimmon Pickles

Source:

Sophina Uong, Revival Bar + Kitchen

These recipes were demonstrated for CUESA’s Market to Table program on October 31, 2015.

This pickle would be delicious as an accompaniment to fish or chicken, or as an addition to a salad.

Makes about 3 pints

INGREDIENTS

4 cups peeled, sliced Fuyu persimmons
2 shallots, sliced thinly
2 cups rice wine vinegar
1 cup water
1½ cups sugar
1 tablespoon salt
2 cups pomegranate arils

PREPARATION

Combine the sliced persimmon and sliced shallots in a large bowl. Bring the vinegar, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and pour the liquid over the persimmon-shallot mixture. Add the pomegranate arils and toss well.
  

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »