Five Holiday Recipes with Persimmon Vinegar

It’s unexpected, we know, for Persimmon Vinegar to be the inspiration for these amazing recipes. But that’s actually what our team specializes in - unexpected foods that tantalize the tastebuds, while restoring your health and on farm health simultaneously. All five of these recipes are sure to inspire culinary delight as you cook for the holidays. 

#1 Persimmon Vinegar Turkey Brine 

3 cups Persimmon Vinegar 
1 cup kosher salt 
2 cups brown sugar (optional) 
Spices (choose one of the options or make up your own):

Option #1
1 1/2 TBSP sage, 1 1/2 TBSP rosemary, 1 1/2 TBSP thyme, and 2 TBSP peppercorns

Option #2
3 TBSP peppercorns, 5 bay leaves, 5 cloves garlic, 4 sprigs rosemary, peel of 3 oranges 

Prepare this brine the night before you cook your turkey and allow the turkey to marinate in the brine for at least 12 hours in the refrigerator. 

Combine 32 cups water, three cups Persimmon Vinegar, 1 cup kosher salt, and spices (see above) in a pot on the stove. If you want a sweeter brine add 1-2 cups of brown sugar to the pot on the stove. Bring to a boil and stir constantly until salt is dissolved. Take off the heat and refrigerate. Once brine is cooled, rinse the turkey and submerge it into the brine. 

Remove Turkey from brine before baking, submerge the turkey in fresh water and allow to sit for 10 minutes to remove excess salt from the outside.  

Note: brined turkeys can cook for less time so watch your meat thermometer carefully.

#2 Persimmon Vinegar Salad Dressing  

Our friend Hilary Boynton (@school_of_lunch and is a chef, author, mother, and school lunch lady in Topanga, CA. She shares our love for the kitchen, healing whole foods, and regenerative agriculture. We asked her to create a salad dressing with our Persimmon Vinegar and she came up with this delicious recipe! 

1 tsp mustard (whole grain)  
1 clove garlic, finely diced 
1 generous tsp honey (raw) (or other sweetener like maple syrup)  
cracked pepper (to taste)  
1 tsp chopped fresh herbs (try thyme, rosemary, and sage)  
juice of 1 blood orange (can substitute with any citrus)  
3 TBS Persimmon Vinegar 
3/4 cup olive oil 
pinch salt (prefer Real Salt, Himalayan, or well sourced)  
1 tsp flax oil (cold pressed and can be omitted)

Place all ingredients in a mason jar, cap and shake vigorously to incorporate.  
Alternatively, place all ingredients in a blender or use an immersion blender in a mason jar. 

#3 Persimmon Vinegar Sparkling Water 

We love this recipe because it takes less than 5 minutes, gives you the health benefits of drinking Persimmon Vinegar, and is tasty! 

Pour a glass of sparkling water

Add a shot (splash or about 1 TBSP) of Persimmon Vinegar

Add muddled fruit, pomegranate seeds, fresh herbs, or a lemon to garnish

Serve and enjoy! 

#4 Persimmon Vinegar Hot Tonic

We always start with the basic elements

  • Warm water
  • A spoonful, 1 ounce, or splash of persimmon vinegar (PV)
  • A spoonful of maple syrup (stevia, agave, etc) 

Then depending on what we have /are in the mood for, we add any or some of the following

  • ginger
  • turmeric
  • cinnamon
  • cloves
  • star anise
  • orange peel 
  • persimmon slices
  • live or dried herbs

Serve and enjoy! 

#5 Persimmon Vinegar Whiskey Sour 

Persimmon Vinegar can even make a great addition to a cocktail. Our friends at The Good Lion  created this whiskey sour recipe. It's delicious! 

And you can keep the shrub syrup to serve with sparking water later (or for the kids). 

Juice from Citrus 
Persimmon Vinegar 
Egg Whites  
Orange Wedge (garnish)  
Grated Nutmeg 

First, make a simple syrup: 

  • 1 part water
  • 1 part sugar

Heat on the stove until the sugar is dissolved, stirring constantly. Let the simple syrup cool and save some for the final cocktail. 

Next, make the shrub. 

  • 1 part simple syrup
  • 1 part citrus juice
  • 1 part vinegar

Then put the following in the shaker. 

  • 1.5 oz whiskey
  • 0.5 oz shrub
  • 0.5 oz simple syrup
  • 0.25 oz lemon juice 
  • egg white (1 for every 2 drinks) 

Shake and serve over rocks. Grated nutmeg and orange wheel garnish.