Persimmons in oil: the perfect sweet and sour (and non-sour) recipe

Here is the recipe for excellent sweet and sour (and non-sour) persimmons in oil, perfect as an appetizer for any occasion!

Having jars containing these delicious persimmons in oil at home is truly a great resource ! It is in fact a healthy and nutritious food, perfect for embellishing your table, especially in the case of special events. The sweet and sour scent is ideal to precede any main dish. The preparation is really very simple and quick, just follow a few simple steps . Let's see them together and also learn the less bittersweet version with wine vinegar and white wine.

Preparation of the sweet and sour persimmons in oil recipe

1. Wash the persimmons well, cut them in half and remove the stem (also the stone if present).
2. Create thin slices (or cubes), about 3 mm thick.
3. Take a saucepan and mix apple cider vinegar, olive oil, salt, sugar, garlic and bay leaf.
4. Place the pan on the stove, bring everything to the boil and add a third of the persimmons at a time .
5. Once the mixture (after adding the persimmons) has started to boil again, let it cook for 3 minutes, stirring occasionally with a ladle.
6. Collect the cooked persimmons in a bowl and repeat the process with the remaining ones.
7. Once the cooking phase is finished, remove the garlic and bay leaves and pour all the "sauce" that has been created into the bowl where you placed the persimmons.
8. Let everything rest at room temperature for 24 hours .
9. The next day, get two glass jars with lids and sterilize them (even if they are new); do this at least 2 hours before placing your persimmons.
10. Afterwards, you can finally get your brine back.
11. Place the slices or cubes gently inside the jars , filling them up to 2 cm from the rim.
12. At this point, cover them with a spoonful of olive oil, press and close the jars hermetically.

The variant with vinegar and wine

A second variant, among the most classic, involves the use of vinegar and wine , and then ends with a salty aromatic mixture to add to the slightly ripe fruits. So let's see the ingredients and recipe to make them.

• 1 kg of unripe persimmons (green)
• 500 ml of vinegar
• 500 ml of white wine
• extra virgin olive oil to taste
• salt to taste
• 1 clove of garlic
• dried oregano to taste (optional)

1. Let's prepare the green persimmons in jars. To wash the persimmons, remove the stem and slice them thinly .
2. Bring vinegar, wine and 1 large spoonful of salt to the boil.
3. Add the persimmons and, once they come back to the boil, cook them for a maximum of 2-3 minutes .
4. Drain them well, place them spaced apart on a cloth and leave them to dry completely overnight.
5. The next day, assemble the jars . Prepare a mixture with garlic, oregano and a pinch of salt and sprinkle it on the fruit, then make layers with the persimmons until the jars are almost completely filled ( leave 1-2 cm from the rim ).
6. Cover them completely with oil and close the sterilized jars tightly with the caps.

Here is a video recipe that follows this version, the most classic, which can also be customized using aromatic herbs:

If you want another similar recipe you can always try making pumpkin in oil !

Conservation

Leave the persimmons in oil in the pantry, preferably in a cool, dry and dark place. Before consuming them it is important to wait at least 1 month , periodically checking the oil level (top up if you notice a drop). Consumption must preferably take place within 1 year .

In the event that the jars are opened and the contents are not entirely removed, the conservation must move to the fridge, taking care to add olive oil to the surface every time part of the contents is removed.

Riproduzione riservata © - WT