Bone Daddies' Persimmon Pickle
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20 minutes prep time
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20 minutes cook time
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Easy
Bone Daddies' share their persimmon pickle recipe to include in your Japanese feast.
Ingredients Serves: 12
- 250ml sushi vinegar
- 650ml rice wine vinegar
- 130g caster sugar
- Pared zest of 1⁄4 orange, cut into fine julienne
- 25g fine table salt
- 3cm piece of konbu
- 4–5 unripe persimmons
Method
- Combine all the ingredients except the persimmons in a saucepan and bring just to the boil. Remove from the heat and leave to cool.
- Using a sharp knife, pare the skin from the persimmons. Slice the stalk end from each fruit and cut the remainder into 8 segments from top to bottom.
- Add the persimmons to the cool pickling liquid, then cover and chill in the refrigerator for 8 hours before using. This will keep in the pickling liquid for up to 3 days.
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You can find out more about Bone Daddies at www.bonedaddies.com. Also, take a look at our interview with author and Bone Daddies owner, Ross Shonhan.
