Pickled PearsRomulo Yanes
We love the way these quickly pickled, supercrisp pears play off the briny and intense kimchi.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
1 cup unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon kosher salt
1 2" piece ginger, peeled, thinly sliced
1 small red or green chile (such as jalapeño, serrano, or Thai), with seeds, thinly sliced
1 teaspoon whole black peppercorns
1/2 teaspoon gochugaru (Korean red pepper powder) or crushed red pepper flakes
1 Asian pear, large unripe Anjou pear, or Granny Smith apple, peeled, cored, cut into 1" cubes
Preparation
Step 1
Combine all ingredients except pear in a small saucepan. Add 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes to meld flavors. Remove from heat and let sit until warm.
Step 2
Place pear cubes in a 12-ounce jar with a tight-sealing lid. Add warm pickling liquid. Let cool at room temperature for 30 minutes. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Recipe notes
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