72 hrs 15 mins
Gandalf The White's Note:
This is from Eileen Yin-Fei Lo's "The Chinese Kitchen", one of the finest classic Chinese cookbooks in English. In this reciped, she uses "sah leh" (sand pears) and recommends substituting Bosc pears, but I have done this with Asian pears, specifically Hosui or Niitaka. The desirable characteristic is a hard, crisp fruit. This is a wonderful appetizer or amuse bouche ... You can either pickle the pears whole, or for an appetizer, you can julienne them.
My Private Note
Units: US | Metric
- 1Peel, wash, and dry the pears (julienne if you choose to -- ).
- 2Place all the remaining ingredients in an oversize glass jar.
- 3Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved.
- 4Add the pears to the jar, mix again, and cover tightly.
- 5Keep in refrigerator, undisturbed, for at least 3 days before use.
- 6These pears will keep refrigerated for at least 6 months.
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Nutritional Facts for Pickled Asian Pears (Wor Mei Lei)
Serving Size: 1 (222 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 228.6
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1166.5 mg
- Total Carbohydrate 60.1 g
- Dietary Fiber 7.0 g
- Sugars 47.2 g
- Protein 0.8 g
The following items or measurements are not included:
Chinese white rice vinegar