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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We love the way these quickly pickled, supercrisp pears play off the briny and intense kimchi. Ingredients:
1 cup unseasoned rice vinegar |
1 tablespoon sugar |
1 tablespoon kosher salt |
1 2 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 cubes |
Directions:
1. 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.
2. Place pear cubes in a 12-ounce 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.
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