Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Insurance menu
Back Back to Holidays menu Go to Holidays
Back Back to Holidays menu
Europe
Africa
Asia
North America
South America
Caribbean
Back Back to Holidays menu
Group Tours
Hotel holidays
Tailor-Made Travel
Other holidays
Back Back to Holidays menu
Holiday offers
Back Back to Holidays menu
Planning your holiday
Book with confidence
Travelling with us
Back Back to Cruise menu Go to Cruise
Back Back to Cruise menu
Ocean cruise destinations
River cruise destinations
Sailing from UK
Back Back to Cruise menu
Back Back to Cruise menu
Back Back to Cruise menu
Our blogs
Ocean cruise blogs
River cruise blogs
Back Back to Cruise menu
Cruise offers
Back Back to Cruise menu
Back Back to Saga Money Go to Saga Money
Back Back to Saga Money
Equity release
Here to help
Useful articles
Back Back to Saga Money
Saga Savings
Existing customers
Back Back to Saga Money
Legal Services
Back Back to Saga Money
Mortgages
Back Back to Saga Magazine menu Go to Magazine
Back Back to Magazine
Back Back to Magazine
Back Back to Magazine
Back Back to Saga Magazine menu
Search Magazine…
Search Magazine

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.

Spiced pickled pears
Spiced pickled pears

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

Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

Related Articles

Related Topics

Save 50% at Vintage by Saga

Enjoy a generous 50% saving on your first Vintage Wine Club 12 bottle selection, available today for just £4.99 a bottle + P&P. T&Cs apply.

Find out more
Saga Home Insurance

Over a million people already benefit from our cover. Over 50? Click here to get a quote.

Find out more

Diana Henry

Diana Henry is a food writer and has written for Saga Magazine and the Sunday Telegraph, and can often be heard on BBC Radio 4.