Pickled Pears

Cooking Methodpickling, preserving



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


  • 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


  1. Slice the pears, dropping each slice immediately into a nonreactive bowl filled with the lemon juice to avoid discoloration.

  2. 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.

  3. 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.)


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