Chef Rachel Yang’s Quick Pickled Persimmons
Rachel Yang of Revel and Joule shares her recipe for pickling the beloved Asian fruit
By Rachel Yang November 12, 2013
This article originally appeared in the December 2013 issue of Seattle magazine.
Fuyu persimmons
1 cup rice wine vinegar
1/2 cup water
1/2 cup sugar
1 star anise
1 cinnamon stick
1 small piece of ginger
1. Peel the persimmons and slice them into 1/2-inch slices.
2. Bring the rest of the ingredients to boil.
3. Stack the persimmons in a Mason jar and pour in the pickling liquid.
4. Leave it in the refrigerator for 24 hours and then use.
5. Serve with quick kale slaw and roasted duck.
Read where chef Yang gets her persimmons.
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