Pickled Pears

Print Recipe
Pickled Pears
Course Canning, Side Dish
Cuisine Pickled
Servings
Quarts
Ingredients
Course Canning, Side Dish
Cuisine Pickled
Servings
Quarts
Ingredients
Instructions
  1. Peel your pears, if they are small enough you can leave them whole, with the stems attached. If they are larger, slice them in half and core them.
  2. Tie the spices up in a spice bag or cheesecloth; cloves, ginger and cinnamon sticks.
  3. In a large, stainless steel pot mix together the water, vinegar and sugar. Then add in the spice bag and bring the syrup to a boil. Stir while boiling to dissolve the sugar, and then lower the heat. Allow syrup to simmer for about 5 minutes.
  4. Place a single layer of pears into the syrup. Note that you won't be able to cook all the pears at once.
  5. With the heat on low, cook the pears until they are barely tender; anywhere from 5 to 15 minutes, depending on the variety. Once pears are done, transfer the cooked pears to quart or pint mason jars.
  6. Repeat the last step with a new batch of uncooked pears. Repeat until you have cooked all the pears (batch sizes will depend on size of your syrup pot)
  7. When all the pears are cooked and packed into the mason jars, remove the spice bag from the syrup and pour the hot pickling liquid over them, leaving 1/2 inch of headspace in each jar.
  8. Wipe the rims of each jar and close with two-piece lids. Place jars in a boiling water bath for 15 minutes. Remove and allow to cool and seal for up to 24 hours. Store jars in a cool, dark place.
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