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Pickled Pears

['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']

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.
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.

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