Pear Pickle Recipe

Ingredients for Pear Pickle:

• 5 lb (2.3 kg) pears
• 1 tablespoon whole cloves
• 1 tablespoon allspice berries
• 3″ (7.5 cm) cinnamon stick
• 2″ (5 cm) root ginger
• Rind of half a lemon
• 2 lb sugar (900 g) sugar
• 1 pint ((570 ml) white wine vinegar

Method for Pear Pickle:

1. Peel, quarter and core the pears.
2. Tie the cloves, allspice, cinnamon, ginger and lemon rind in a muslin bag.
3. Put the sugar and vinegar into a large stainless steel or enamelled pan and heat until the sugar has dissolved.
4. Bring the syrup to the boil, add the pears and bag of spices.
5. Simmer for about 5 minutes or until the pears are just soft.
6. Remove the pears using a slotted spoon and pack them into clean, hot, sterilized jars.
7. Boil the syrup until it has reduced by about one.third.
8. Discard the bag of spices and pour the syrup over the pears, allowing the syrup to penetrate through.
9. If necessary add more syrup until the jars are full.
10. Cover and seal.
11. Label with contents and date once the jars are fully cool.

Makes around 5 lb (2.3 kg).

Pear pickle, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

Note: If there is any syrup left over bottle it, as the pear pickle may need topping up during storage.

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