Persimmons are in season, orange as pumpkins and sunsets. They have a rich, sweet flavor that is most often showcased in baked goods or eaten fresh out of hand.
This Japanese inspired quick pickle turns that sweetness on its head, pairing the orange persimmons with thinly sliced baby turnips. The younger the turnip, the better for this recipe. Smaller, young adult turnips like these work well, too. You’re more likely to find the youngest baby turnips at the farmer’s market than the grocery store, since the baby turnips don’t store as well as their older siblings, but we live in such an agricultural heaven out here that you might get lucky at your local grocery, too.
No matter their source, the turnips, and the persimmons play well off each other in this quick pickle; salty and earthy and sour and sweet. You can peel the turnips to dial down their earthy turnipness, or leave the peel on. Bonus if you leave the skin on a young turnip: you get that lovely ribbon of purple around the edge of the slices.
Makes about a quart
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