Ingredients

• 1 cup unseasoned rice vinegar
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 2" piece ginger, peeled, thinly sliced
• 1 small red or green chile (such as jalapeño, serrano, or Thai), with seeds, thinly sliced
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon gochugaru (Korean red pepper powder) or crushed red pepper flakes
• 1 Asian pear, large unripe Anjou pear, or Granny Smith apple, peeled, cored, cut into 1" cubes

Instructions

1. Combine all ingredients except pear in a small saucepan. Add 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes to meld flavors. Remove from heat and let sit until warm.
2. Place pear cubes in a 12-ounce jar with a tight-sealing lid. Add warm pickling liquid. Let cool at room temperature for 30 minutes. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.