Pickled Pears

Oxmoor House
5 quarts


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2 tablespoons mixed pickling spices
2 teaspoons whole cloves
2 (2-inch) pieces fresh gingerroot
1 lemon, thinly sliced
2 dozen firm, ripe pickling pears
6 cups sugar
1 quart white vinegar
1 quart water
1/2 cup red hot cinnamon candy (optional)


Combine pickling spices, cloves, gingerroot, and lemon; tie in a cheesecloth bag. Set aside.

Peel pears, leaving whole with stem intact. Set aside.

Combine spice bag, sugar, vinegar, water, and cinnamon candy, if desired, .in a stainless steel stockpot. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Add pears, a few at a time; simmer 15 minutes or just until tender. Remove from heat; cool pears in syrup to room temperature. Cover and refrigerate 12 to 18 hours. Remove spice bag; discard. Bring mixture to a boil.

Quickly pack pears into hot sterilized jars, and cover with syrup, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands tight. Process pears in boiling-water bath 15 minutes.

Created date

February 2010