Persimmon Chile Pickles

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READY IN: 1hr 30mins
YIELD: 8 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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