Pickled Asian Pears with Lemon

Pickled Asian Pears with Lemon
Developed by cookbook author Karen Solomon, this tangy, piquant Asian pear pickle tastes great on its own, on a chicken sandwich, in an arugula salad, or paired with blue cheese. If you can't find Asian pears, any kind of pear can be subbed in here; just look for specimens that are on the small side and rather firm. See the recipe for Pickled Asian Pears with Lemon here.»Helen Rosner

Developed by cookbook author Karen Solomon, this tangy, piquant Asian pear pickle tastes great on its own, on a chicken sandwich, in an arugula salad, or paired with blue cheese. If you can't find Asian pears, any kind of pear can be subbed in here; just look for specimens that are on the small side and rather firm.

Pickled Asian Pears with Lemon
Developed by Karen Solomon, eat this tangy, piquant Asian pear pickle on its own, on a chicken sandwich, in an arugula salad, or paired with blue cheese.
Yield: makes 1 QUART/4 CUPS

Ingredients

  • Zest of 1 lemon, cut 2" pieces
  • 5 tbsp. lemon juice
  • 1 tsp. pickled ginger
  • 1 12 cups sugar
  • 1 tsp. salt
  • 1 cup white wine vinegar
  • 2 tbsp. mirin
  • 2 lb. Asian pears (about 2 large), or any sweet, firm pear, peeled, cut into 1 1/2" wedges, and cored

Instructions

  1. Combine lemon zest, juice, ginger, sugar, salt, vinegar, and mirin in a 2-qt. saucepan; set aside. Bring another 2-qt. saucepan of water to a boil over high heat. Add pears, reduce heat to medium, and cook until pears turn white and are just cooked through and fork-tender, about 6 minutes. Drain and transfer to a sterilized 32-oz. jar; set aside.
  2. Bring brine to a boil over high heat, stirring until sugar is dissolved. Remove from heat and pour over pears, covering completely. Screw on resealable lid and follow "Canning with a Boiling Water Bath" procedure. Cool completely and store for up to 1 year if processed in a water bath, or 2 weeks if simply jarred and stored in the fridge. (The pears are ready to eat in 3 days, but taste even better after 5. They will keep their flavor for about a month in the refrigerator, but the color will begin to change after about 2 weeks.)