This sour pear pickle from Gaziantep's tables gets a light roast in the air fryer before going into a vinegar brine. Roasting first draws out some of the pear's water and concentrates its flavour, giving a sharp accompaniment for the cheese at the breakfast table.
Arrange the sliced pears in a single layer in the air fryer basket without overlapping. Roast for 12 minutes until the edges turn lightly golden; this step draws out water and concentrates the flavour.
Combine the water, apple cider vinegar, salt and sugar in a pot and bring to the boil. Simmer for 5 minutes, then remove from the heat and let cool slightly.
Pack the roasted pear slices into a clean jar, tucking the garlic cloves, thyme and peppercorns between the layers. Pour the warm brine over so the pears are fully covered.
Seal the jar tightly and leave it at room temperature for 3 days, then move it to the fridge. The sourness settles no earlier than day 5, so do not open it before then.
Use only firm, underripe pears; soft pears fall apart when roasted and the pickle turns mushy. Do not open the jar before 5 days — the sourness needs that time to settle.
Swapping the apple vinegar for grape vinegar gives the brine a milder, sweeter sourness; in that case I'd cut the sugar to half a tablespoon.
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