Chef Rachel Yang's Quick Pickled Persimmons

Rachel Yang of Revel and Joule shares her recipe for pickling the beloved Asian fruit
| FROM THE PRINT EDITION |
 
 

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.

 

Related Content

Where (and what) to drink to stay cool this summer

The dark swan from Lady Yum

The queen of macarons introduces an extravagant French dessert

Plus: where to eat in Bellingham, Kirkland and Bainbridge

Plus: where to eat in Bellingham, Kirkland and Bainbridge

Check out these U-pick locations all over the region