Pickled Asian Pears with Lemon

Name: Pickled Asian Pears with Lemon
Total time: PT0D0H0M
Yield: makes 1 QUART/4 CUPS
Ingredients: Zest of 1 lemon, cut 2" pieces; 5 tbsp. lemon juice; 1 tsp. pickled ginger; 1 1 ⁄ 2 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

Serves
makes 1 QUART/4 CUPS

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.

Ingredients

Zest of 1 lemon, cut 2" pieces
5 tbsp. lemon juice
1 tsp. pickled ginger
1 ¹⁄₂ 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

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Instructions

Step 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.

Step 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.)

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.
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.)