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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Serve with wedges of stilton, sharp cheddar or blue cheese. Not for the faint of heart or palate. Ingredients:
4 lbs crisp-ripe fuyu persimmons |
3 medium onions |
1 green bell pepper |
1 red bell pepper |
8 garlic cloves |
12 small dried chilies |
6 cups water |
2 1/2 cups white wine vinegar (5 % acid) |
1 teaspoon salt |
1 teaspoon pickling spices |
Directions:
1. Cut stems off persimmons and peel.
2. Cut into 1 inch wedges, disarding seeds.
3. Cut onions and peppers into 1/2 inch squares.
4. Peel and mince garlic.
5. Mash chilies.
6. In a large pan bring garlic, chili, water, vinegar, salt and spice to a rolling boil on high.
7. Add 1/4 of the fruit and cook for 30 seconds-start timing when broth returns to a boil.
8. Remove fruit and repeat until all fruit is cooked.
9. Prepare 8 pint jars.
10. Place 0.125 of the onions into each hot jar.
11. add 0.125 of the presimmons into each hot jar.
12. and top with 0.125 of the peppers into each hot jar.
13. Bring liquid to boiling and pour equally into each jar, leaving 1/4 inch head space.
14. Wipe rims and seal.
15. Process in a boiling water bath for 10 minutes.
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