Persimmon Vinegar and Pickled Persimmons

6 firm-ripe Fuyu Persimmons (2 ½ - 3” wide) discard stems and leaves. rinse fruit

Note: Skin stays firm, but interiors get very soft. In addition to using the vinegar in salads, add a little or the chopped pickled fruit , peel and all.

1. Rinse fruit
2. In a 1 or 2 quart decorative jar with lid tightly pack fruit
3. Mix 4 cups distilled white vinegar and ½ to ¾ cup sugar until clear. Pour into jar, filling to cover fruit. (If you need more liquid blend each additional cup vinegar with 2-3 tbs sugar). If fruit floats above liquid, push a wad of clear plastic wrap in jar on top. Close jar airtight.
4. Let stand until vinegar is aromatic, at least 2 weeks or up to 3 months. (Limes and citrus leaves turn yellowish green as they stand: Check occasionally to maintain liquid level; if it evaporates enough to expose fruit, the exposed parts discolor dramatically.