Recipe: Pear Pickle, Allergen-Free, Vegan
A chef friend, Chef Billy Brigtsen , made this for me, at a dinner party a few years ago. I asked him to write out the recipe which I posted here BUT I never made it myself and now I have. It couldn’t be easier and it’s a delight.
Adapted from Chef Billy Brigtsen
1 c plain white %5 acidity vinegar
1 c water
2 t salt
3 T maple syrup
1 T whole coriander seeds
1 t red pepper flakes
1 coin of ginger, peeled
1 bay leaf
3 whole cloves
1 shallot, sliced thinly
In a non-reactive pot, combine vinegar, water, spices and bring to a boil. Once boiled add the sliced fruit, swirl everything together and bring back to a quick boil. Once boiled, take the pot off the heat. Allow the pickle to cool in a non-reactive container like a glass bowl. Transfer to a sealable safe container and refrigerate. Give them a few hours to allow the flavors to meld together and enjoy for up to two weeks.