Best Pickled Asian Pears Wor Mei Lei Recipes

Pickled Asian Pears (Wor Mei Lei) image

Provided by Gandalf The White

Categories Pears

Time P3DT15m

Yield 4-6 serving(s)

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 228.7, Fat 0.3, Sodium 1166.6, Carbohydrate 60.1, Fiber 7, Sugar 47.3, Protein 0.9

Spiced Pickled Pears image

Yield makes two to three 16-ounce jars

Number Of Ingredients 7

1 1/4 cups cider vinegar or white wine vinegar
2 cups granulated sugar
1 ounce fresh ginger, bruised
1 (2-inch) piece of cinnamon stick
1 teaspoon allspice berries
2 1/4 pounds small, firm pears
1 teaspoon cloves

Steps:

Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil. Turn down the heat to a simmer.
Meanwhile, start peeling the pears, keeping them whole and with stems attached. Stud each pear with 2 or 3 cloves and add to the hot vinegar. Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).
Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears. Cover the jars with vinegar-proof lids (see p. 22). Keep for at least 1 month before using. Use within 1 year.
Different spices can be used - try cardamom and coriander, with a flake or two of dried chile.
Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove. Immerse them in cold water briefly, then peel. Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.
Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting). Use well-colored ornamental varieties.

Pickled Pears image

Provided by Diana Adcock

Categories Pears

Time P1DT15m

Yield 3 pints

Number Of Ingredients 9

6 lbs pears, peeled,cored and halved
4 cups water
2 teaspoons fruit fresh or 2 teaspoons lemon juice
1 teaspoon pickling spices
1 teaspoon whole cloves
1 (1 inch) piece gingerroot
2 1/2 cups white sugar
1 1/2 cups white vinegar
1/2 large lemon, cut into thin slices

Steps:

Soak pears in water& fruit fresh/lemon juice to keep from browning.
Tie pickling spice, ginger and cloves in a spice bag.
Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
Bring to a boil, cover and boil for 5 min.
Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
Repeat until all pears are poached.
Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
Remove pears and discard spice bag and lemons.
Bring liquid to a boil.
Pack pears into clean, hot jars.
Pour boiling liquid to cover leaving 1/2 inch head space.
Remove bubbles and seal.
Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.