• 3 small Asian pears (1 pound; such as Hosui or Shinko), cut into quarters
  • 2 cups white vinegar
  • 1/4 cup granulated sugar
  • 1 cup water
  • 1 Tbsp. black peppercorns
  • 1 tsp. fine sea salt


    Pour boiling water into 2 pint-size jars with tight-fitting lids; drain and set aside to air-dry. Place all the ingredients in a large saucepan; bring to a boil over high heat. Reduce the heat until the mixture is at a low simmer (too many big, rapid bubbles can really damage the flesh of the pear). Cook the pears for 8 to 10 minutes, or until the flesh is easily pierced with a paring knife. Remove the pan from the heat and allow the mixture to cool to room temperature. Transfer the pears to the sterilized jars, pour the remaining brine on top and secure the lids. Store in the refrigerator for up to 1 month.

    From Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs by Michelle McKenzie © 2016. Photographs © 2016 by Rick Poon. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

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