Pickled Pears
📜 Collection: Gail Collection | ✍️ Attribution: Ann Seranne | 📂 Category: Preserves Delightful spiced pickled pears preserved in a sweet syrup, adapted from The Complete Book of Home Preserving. This vintage recipe yields tender, translucent fruit infused with warm spices.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 45 mins | Overnight | 6–8 Jars |
🔪 Key Equipment
- Large pot
- Candy thermometer
- Spice bag
- Canning jars
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 pounds | Pears | Firm, left whole |
| 4 cups | Sugar | None |
| 3 cups | Vinegar | None |
| 5 cups | Water | None |
| 1 piece | Ginger Root | None |
| 1 tablespoon | Whole Spices | Mixed |
| 1 stick | Cinnamon | Plus extra for jars |
| A few | Cloves | Whole |
| Grated rind of 1 | Lemon | Grated rind |
Instructions
Step 1: Prepare Syrup and Spices
- Peel the 3 pounds pears but leave them whole.
- In a large pot, make a syrup by combining the 4 cups sugar, 3 cups vinegar, and 5 cups water.
- Tie the 1 piece ginger root, 1 tablespoon mixed whole spices, 1 stick cinnamon, and a few whole cloves in a spice bag. Add the spice bag to the syrup.
Step 2: Cook and Steep
- Bring the syrup to a boil, then add the whole pears and the grated rind of 1 lemon.
- Cook until the pears are tender and clear, and the syrup registers 222°F on a candy thermometer.
- Let the fruit stand in the syrup overnight until fully cooled and infused.
Step 3: Pack and Seal
- The next day, remove the spice bag.
- Pack the pears into jars, adding an extra stick of fresh cinnamon to each jar.
- Bring the syrup back to a boil, pour the hot syrup over the fruit in the jars, and seal immediately.
💡 Make-Ahead & Storage: Store sealed jars in a cool, dark place for several months; refrigerate after opening.
Original Recipe Scan
