Pickled Asian Pears (Wor Mei Lei) - cooking recipe

Ingredients

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

Preparation

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.