Prep 15 mins
Cook 72 hrs
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.
- 2 lbs pears, very hard, barely ripe
- 1 1⁄3 cups Chinese white rice vinegar (can substitute distilled vinegar ( cider vinegar not recommended (adds too much apple flaovor)
- 1 1⁄3 cups water
- 1⁄2 cup sugar
- 2 teaspoons salt
- Peel, wash, and dry the pears (julienne if you choose to -- ).
- Place all the remaining ingredients in an oversize glass jar.
- Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved.
- Add the pears to the jar, mix again, and cover tightly.
- Keep in refrigerator, undisturbed, for at least 3 days before use.
- These pears will keep refrigerated for at least 6 months.
Made these using Bosc pears would recommend quartering or slicing and rice vinegar. The sugar and vinegar are well balanced to make a tasty treat. We found they made a good snack, ie appetizer. May try putting some with either grilled meat or a salad.