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Pickled Asian Pears

Tastes great on its own, on a chicken sandwich, in an arugula salad, or paired with blue cheese.


Makes 1 quart

1 lemon
5 tablespoons lemon juice, from a bottle
1 teaspoon pickled ginger
1 ½ cups sugar
1 teaspoon salt
1 cup white wine vinegar
2 tablespoons mirin
2 pounds Asian pears, peeled, cut into 1 ½ inch wedges, and cored


  1. Cut as many 2 inch pieces of skin off the lemon as you can, try to avoid the white pith.
  2. Combine lemon skins, lemon juice, ginger, sugar, salt, vinegar, and mirin in a 2 quart saucepan; set aside.
  3. Bring another 2 quart saucepan of water to a boil over high heat. Add pears, reduce heat to medium, and cook until they are just cooked through and fork-tender, about 6 minutes. Drain and transfer to a sterilized 32-oz. jar; set aside.
  4. Bring brine to a boil over high heat, stirring until sugar is dissolved. Remove from heat and pour over pears, covering completely.
  5. Allow to cool.
  6. Screw on the cap and store in the refrigerator for up to 1 month. The pears are ready to eat in 3 days, but taste even better after 5. They will keep their flavor for about a month in the refrigerator, but the color will begin to change after about 2 weeks.