Pickles and preserves
This tart pickle from Gaziantep is made with firm pears, lightly browned in an air fryer and then steeped in a vinegar brine. This step reduces the pears’ moisture and concentrates their flavor, creating a sharp accompaniment to cheese at breakfast.
Arrange the sliced pears in a single layer in the air-fryer basket without overlapping them. Air-fry for 12 minutes, until the edges are lightly browned, then remove. This reduces the pears’ moisture and concentrates their flavor.
Combine the water, apple cider vinegar, salt, and sugar in a saucepan and bring to a boil. Boil for 5 minutes, then remove from the heat and let cool slightly.
Place the browned pear slices in a clean jar, scattering the garlic cloves, thyme, and black peppercorns between them. Pour the warm brine over the pears until they are completely covered.
Close the jar tightly and leave it at room temperature for 3 days, then refrigerate. The tart flavor develops by day 5 at the earliest; do not open it before then.
Use firm, underripe pears; soft pears will fall apart when cooked and make a mushy pickle. Do not open the jar for at least 5 days so the tart flavor can develop.
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