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.

Armenian Pickles (Tourshi)

Spicy and delicious dill vegetable pickles. They are easy to make…I usually make a 5 gallon jug in the fall and give them away to my friends. They are usually ready by Thanksgiving. You can also use kirby cucumbers, peppers, hot or sweet, green tomatoes or any combination you like.

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