Spiced pickled pears

Diana Henry / 09 November 2016

Preserve an abundance of autumnal pears by pickling them to enjoy with meat and cheese throughout winter.

Makes

1 litre



Ingredients

  • 1 kilo (2lb) peeled, halved and cored pears
  • 600ml (1 pint) cider vinegar
  • 425g (1lb) sugar
  • 6 cloves
  • 3 slices root ginger
  • 1 cinnamon stick
  • 12 black peppercorns

Method

Put the cider vinegar, sugar, cloves, root ginger slices, a cinnamon stick and the black peppercorns into a large saucepan. 

Bring to the boil, stirring to help the sugar dissolve. 

Add a the peeled, halved and cored pears and simmer until tender.

Drain the pears and put into a hot, sterilised 1-litre jar. 

Boil the vinegar until quite syrupy; discard the ginger. 

Pour over the pears while everything is still hot, Seal. 

Leave for at least three days before serving with meats and cheeses. Yum!

Visit our preserves section for pickles, jams, chutneys and more

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