Pickled Persimmons

The way I like persimmons most (so far)—and the best accompaniment to a grilled
cheese.

Makes 1 16-ounce mason jar

• 2firm, smooth Fuyu persimmons (Hachiya persimmons will not work for this)
• 1cup apple cider or rice vinegar (or a combination of the two)
• 1inch of fresh ginger, grated
• 3tablespoons sugar
• 1teaspoon kosher salt
• 2big pinches of red pepper flakes

1. Cut the ends off the persimmons, peel, and slice into disks (I got 4 to 5 disks out of each persimmon). Quarter each disk. Pack the slices in a clean 16-ounce mason jar with a lid.
2. Prepare the brine: Bring all other ingredients to a simmer in a small saucepan, then remove from heat.
3. Pour the brine over the persimmons, screw on the lid, and put it in the refrigerator. They'll be ready to eat after a day, but will be great (and will intensify in vinegary-ness) for a week or longer.

https://food52.com/recipes/40136-pickled-persimmons?utm_term=7700380&utm_source=Sailthru&utm_medium=email&utm_campaign=20160928_ad_chefsteps