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!
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