Persimmon Chile Pickles Recipes

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.

SPICY PERSIMMON CHUTNEY

Steps:

• In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
• Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.