See the recipe for pickled pears.
3/4 cup water
3/4 cup sugar
3/4 cup unseasoned rice vinegar
Kosher salt to taste
3 unripe pears, cores removed and large diced
Maldon sea salt or fleur de sel, for garnish
- To make pickling brine, combine water and sugar in a saucepan. Cook over medium-high heat until mixture comes to a boil and sugar dissolves. Remove from stove and stir in rice vinegar. Salt to taste, then cool to room temperature.
- Transfer brine to another bowl, add pear cubes to the cooled brine, and weigh down the mixture with a smaller bowl. Refrigerate for three days, then transfer to an airtight container or glass jar. When serving, garnish pickles with Maldon sea salt or fleur de sel.
Makes 1 quart pickles.
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