Persimmon Chile Pickles

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 4 lbs crisp-ripe fuyu persimmons
• 3 medium onions
• 1 green bell pepper
• 1 red bell pepper
• 8 garlic cloves
• 12 small dried chilies
• 6 cups water
• 2 1/2 cups wine vinegar (5 % acid)
• 1 teaspoon salt
• 1 teaspoon pickling spices

Recipe

• 1 cut stems off persimmons and peel.
• 2 cut into 1 inch wedges, disarding seeds.
• 3 cut onions and peppers into 1/2 inch squares.
• 4 peel and mince garlic.
• 5 mash chilies.
• 6 in a large pan bring garlic, chili, water, vinegar, salt and spice to a rolling boil on high.
• 7 add 1/4 of the fruit and cook for 30 seconds-start timing when"broth" returns to a boil.
• 8 remove fruit and repeat until all fruit is cooked.
• 9 prepare 8 pint jars.
• 10 place 0.125 of the onions into each hot jar.
• 11 add 0.125 of the presimmons into each hot jar.
• 12 and top with 0.125 of the peppers into each hot jar.
• 13 bring liquid to boiling and pour equally into each jar, leaving 1/4 inch head space.
• 14 wipe rims and seal.
• 15 process in a boiling water bath for 10 minutes.