This year I picked an over abundance of pears. Lots and lots of pears; small, firm and perfect for canning. Which lead me to the question: How to pickle pears? I learned quickly and dang is a pickled pear amazingly delicious!
I had always shied away from pickling fruits, as I was nervous that the vinegar flavors may overtake the sweet flavors, but boy was I wrong. There is nothing better than a pickled pear when it’s cold out! (Plus it’s still a ‘Pickle’ so it can be my favorite food without changing a thing).
If you have never tried pickling pears, the time is now- you won’t be disappointed. They are great as a treat or as a part of dinner- I really like to eat them caramelized straight off the grill with my grilled pork chops.
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How to Pickle Pears
As I had never pickled pears before I didn’t want to just wing it, so I followed my favorite, and trusty-worthy pickling book: The Joy of Pickling, by Linda Ziedrich. I made a few changes as I went along, mostly to the amount of sugar being added, as I always try to minimize the use of sugar in my recipes, but nothing drastic.
Start with about 6 lbs of firm pears (the quantity will vary depending on the type of pear you’re using). Wash and peel them. This is why you want firm pears- so they are easier to peel (and so they don’t disintegrate in the liquid mixture you’ll cook them in).
In a large, stainless steel pot add the vinegar, sugar, water and spice bag (I didn’t have a spice bag so got creative and used my nonreactive, mesh tea infuser- not perfect (or recommended), but it worked- now I have these awesome (and completely affordable) spice bags always on hand!). Bring the syrup to a boil and then add in the pears.
Here is the full recipe- Enjoy!
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