Ingredients
- 1 cup unseasoned rice vinegar
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 2-inch piece of 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
Directions
- 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. Keep refrigerated