Pickles and preserves
Persimmon pickles are made by thinly slicing firm, unripe persimmons and resting them in a brine with pomegranate molasses and olive oil. This meze adds a distinctive flavor to the breakfast table, while the firm fruit develops a pleasant crunch in the brine.
Wash the persimmons and slice them thinly.
Crush the garlic cloves and scatter them between the slices.
Mix the vinegar, water, salt, and pomegranate molasses to make the brine.
Pour the brine over the slices in the jar.
Drizzle with olive oil and close the jar.
Be sure to use firm, unripe persimmons; ripe fruit will fall apart in the pickling liquid. Let the jar sit in a cool place for a few days before eating so the flavors can develop.
Trabzon hurmasını yeterince sert seçmediğim için turşu birkaç gün sonra dağılmaya başladı, dokusu hiç hoş değildi. Meyve seçimi konusunda tarif daha net uyarmalıydı diye düşünüyorum.
Haklısınız, meyvenin sertliği bu tarifte kritik; olgun ya da yarı olgun Trabzon hurması kesinlikle kullanılmamalı. Uyarıyı adımın başına taşımayı düşüneceğim.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.