Pickled Pears
Cooking Methodpickling, preserving
CostInexpensive
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Dietary Considerationegg-free, gluten-free, lactose-free, low calorie, peanut free, tree nut free, vegan
Five Ingredients or LessYes
Taste and Texturefruity, spiced, sweet, tart
Type of DishCondiments, fruit
Ingredients
- 16 Kiefer or other hard winter pears, peeled, cored, and cut into ½-inch-thick wedges
- Juice of 1 lemon
- 4 cups cider vinegar
- 4 cups sugar
- 2 teaspoons pickling spices
Instructions
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Slice the pears, dropping each slice immediately into a nonreactive bowl filled with the lemon juice to avoid discoloration.
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In a heavy nonreactive soup pot, combine the pears with the remaining ingredients and 1 cup of cold water. Bring to a boil over high heat. Reduce the heat to low and simmer the pears for 45 minutes until almost tender.
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Using a slotted spoon, transfer the pear wedges to sterilized jars. Divide the spices equally among the jars. Add enough of the syrup to reach ½ inch from the jar rims. Wipe the rims and seal with the lids. Cool to room temperature. Store the pickled pears in the refrigerator. (Keeps 3 to 4 weeks.)
1997 Christopher Idone
