Quick Persimmon Pickles Food

QUICK PERSIMMON PICKLES

Steps:

• 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.

QUICK PICKLES

Steps:

• Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
• Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
• Cover and refrigerate for at least 12 hours or up to 7 days.

QUICK PICKLES

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

PERSIMMON CHILE PICKLES

Steps:

• Cut stems off persimmons and peel.
• Cut into 1 inch wedges, disarding seeds.
• Cut onions and peppers into 1/2 inch squares.
• Peel and mince garlic.
• Mash chilies.
• In a large pan bring garlic, chili, water, vinegar, salt and spice to a rolling boil on high.
• Add 1/4 of the fruit and cook for 30 seconds-start timing when"broth" returns to a boil.
• Remove fruit and repeat until all fruit is cooked.
• Prepare 8 pint jars.
• Place 0.125 of the onions into each hot jar.
• add 0.125 of the presimmons into each hot jar.
• and top with 0.125 of the peppers into each hot jar.
• Bring liquid to boiling and pour equally into each jar, leaving 1/4 inch head space.
• Wipe rims and seal.
• Process in a boiling water bath for 10 minutes.