Pickled Pears

Name: Pickled Pears
Yield: Makes 1 1/2 cups Servings
Ingredients: 1 cup unseasoned rice vinegar; 1 tablespoon sugar; 1 tablespoon kosher salt; 1 2-inch 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-inch cubes

Bon Appétit Test KitchenMakes 1 1/2 cups ServingsSource

pickle korean pear easy side snack dairy-free gluten-free nut-free vegan vegetarian pickle and preserve do not show on encore

Ingredients

1 cup unseasoned rice vinegar

1 tablespoon sugar

1 tablespoon kosher salt

1 2-inch 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-inch cubes

Method

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.

Place pear cubes in a 12-oz. 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.