Ingredients Serves: 12
- Combine all the ingredients except the persimmons in a saucepan and bring just to the boil. Remove from the heat and leave to cool.
- Using a sharp knife, pare the skin from the persimmons. Slice the stalk end from each fruit and cut the remainder into 8 segments from top to bottom.
- Add the persimmons to the cool pickling liquid, then cover and chill in the refrigerator for 8 hours before using. This will keep in the pickling liquid for up to 3 days.
You can find out more about Bone Daddies at www.bonedaddies.com. Also, take a look at our interview with author and Bone Daddies owner, Ross Shonhan.