In the spirit of autumn, the next pickles in the lineup are persimmons. A friend gave me a bunch recently and while I love them on their own, it seemed only right to preserve a few in pickled form. I found a few recipes online but most closely followed my pickled peach recipe that I made back in August as it was one of the more successful pickled fruits.
Full disclosure: the original brine I made did seem to break down the persimmons a little too much. I adjusted the recipe below but will probs try again to play around with the water to vinegar ratio some more.
And now, persimmon to enjoy these to the fullest!