Spiced Pickled Pears

Pears pickled with spices

I can hardly believe the CSA season is drawing to a close–especially since I still have remnants of previous weeks’ fruits and vegetables lurking in the fridge!  I’m preserving what I can, including the pears from last week’s fruit share. This is an adaptation of a recipe in Lianna Krissoff’s book Canning for a New Generation, which is a lovely seasonally-organized guide to home preserving. These sweet-and-sour pears will join the summer’s radishes and cucumbers as part of a pickle plate before Thanksgiving dinner, and I’ll make some into a relish to serve with roast pork this winter. Read on for the recipe. –Moriah Simmons

Pickled Spiced Pears

  • 2 pounds ripe but firm pears (about 3 pears)
  • 2 cinnamon sticks
  • 1 tsp whole cloves
  • 1 tsp  whole allspice
  • 3/4 c  white sugar
  • 2 1/4 c white vinegar
  • 1 cup water
  • 1 tsp salt
Peel the pears if you like (I didn’t bother) and slice them about 1/4-inch thick (the thicker you slice them, the longer they take to pickle). Pack them in a quart jar, but not too tightly.
Bring the spices, sugar, and vinegar to a boil, and simmer until sugar is dissolved. Pour the liquid over the pears in the jar. Poke a chopstick down the side of each jar to remove air bubbles. At this point, you can either put a clean lid on the jar and boil it in a waterbath for 15 minutes to seal the jar for storage, or you can let the pickles cool uncovered, then lid and refrigerate for a few days before serving. The flavors will continue to develop for a few months.
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