Chef Rachel Yang's Quick Pickled Persimmons

Rachel Yang of Revel and Joule shares her recipe for pickling the beloved Asian fruit
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!--paging_filter--pem2 Fuyu persimmonsbr/emem1 cup rice wine vinegarbr1/2 cup waterbr1/2 cup sugarbr1 star anisebr1 cinnamon stickbr1 small piece of ginger/em/p
pbr1. Peel the persimmons and slice them into 1/2-inch slices.br2. Bring the rest of the ingredients to boil.br3. Stack the persimmons in a Mason jar and pour in the pickling liquid.br4. Leave it in the refrigerator for 24 hours and then use.br5. Serve with quick kale slaw and roasted duck./p
pa href="http://www.seattlemag.com/article/chef-rachel-yang-cooks-persimmons" target="_blank"Read where chef Yang gets her persimmons/a. br br/p