Pickled nashi pear

Pickled nashi pear

By
From
Pickled
Makes
2 × 300 ml jars

These pickled nashi pears will blow your mind! Combined with the incredibly delicious Stilton Dip, they are perfect as part of a pickle plate, in a salad or as a side with ribs or any barbecued meats.

Ingredients

Quantity Ingredient
2 asian nashi pears
250ml rice wine vinegar
220g granulated sugar
1 teaspoon sea salt
1 garlic clove, peeled and thinly sliced

Method

  1. Rinse the pears, peel, quarter, remove the core and chop into wedges. Set aside.
  2. Combine the vinegar, sugar and salt in a medium-sized pan over a medium to high heat. Stir until the sugar dissolves, add the pear and toss until coated.
  3. Fill another medium-sized pan with water and simmer over a medium to high heat. Remove the pears from the vinegar-brine, place them in the water and cook for around 5 minutes – they should still be crunchy.
  4. Remove the pears from the water and put them in a clean jar. Add the garlic.
  5. Reduce the vinegar-brine to a syrup by cooking it for 5 minutes over medium to high heat.
  6. Pour the syrup over the pears, put on the lid, let them cool to room temperature and refrigerate. They will be ready to eat in 3 days and will keep for up to 2 weeks in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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