Pickled pears are a delightful treat, especially when canned properly. Here’s a simple recipe along with some basic canning instructions:
Pickled Pears Recipe
Ingredients:
- 6-8 firm, ripe pears
- 2 cups apple cider vinegar
- 2 cups water
- 2 cups granulated sugar
- 2 cinnamon sticks
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice
- 1 tablespoon whole black peppercorns
- 1 teaspoon ground ginger
- 1 teaspoon salt
Instructions:
- Prepare the Pears: Wash the pears thoroughly. Peel them if desired, although leaving the skins on adds texture and color. Cut them into halves or quarters, removing the cores and seeds.
- Prepare the Brine: In a large pot, combine the apple cider vinegar, water, sugar, cinnamon sticks, cloves, allspice, peppercorns, ground ginger, and salt. Bring the mixture to a boil, stirring occasionally until the sugar is completely dissolved. Reduce the heat and let it simmer for about 5 minutes.
- Add the Pears: Carefully add the prepared pear pieces to the simmering brine. Let them cook for about 5-7 minutes, or until they just start to soften. You don’t want them to become mushy.
- Sterilize Jars: While the pears are cooking, prepare your canning jars and lids. Wash them in hot, soapy water, rinse well, and sterilize them by boiling in a large pot of water for 10 minutes. Keep them in hot water until ready to use.
- Pack the Jars: Using tongs, transfer the pear pieces into the sterilized jars, leaving about Β½ inch of headspace at the top of each jar. Make sure to distribute the spices evenly among the jars.
- Fill with Brine: Carefully ladle the hot pickling liquid into the jars, covering the pears completely while maintaining the Β½ inch headspace.
- Remove Air Bubbles: Slide a non-metallic utensil, like a chopstick or plastic spatula, down the sides of each jar to remove any air bubbles.
- Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip tight.
- Process the Jars: Process the jars in a boiling water canner for 15 minutes (adjust for altitude if necessary). Make sure the jars are covered with at least 1-2 inches of water and start the timer once the water returns to a full boil.
- Cool and Store: After processing, carefully remove the jars from the canner and place them on a clean towel or cooling rack. Let them cool undisturbed for 12-24 hours. Check the seals by pressing down on the center of each lid. If the lid doesn’t move, it’s sealed properly. Store the sealed jars in a cool, dark place for up to one year.
Enjoy your homemade pickled pears as a tasty snack, a side dish, or paired with cheese and crackers!
