Ingredients
-
2
-
1 1/3
-
1 1/3
-
1/2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Pickled Asian Pears (Wor Mei Lei), 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 , 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 , 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
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Steps
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1
Done
|
Peel, Wash, and Dry the Pears (julienne If You Choose to -- ). |
|
2
Done
|
Place All the Remaining Ingredients in an Oversize Glass Jar. |
|
3
Done
|
Mix Well (non-Metallic Utensil, Wood Preferred) to Ensure All the Ingredients Are Dissolved. |
|
4
Done
|
Add the Pears to the Jar, Mix Again, and Cover Tightly. |
|
5
Done
|
Keep in Refrigerator, Undisturbed, For at Least 3 Days Before Use. |
|
6
Done
|
These Pears Will Keep Refrigerated For at Least 6 Months. |
