Pickling is a fun and efficient way to preserve a crop of summer pears right into the winter months. Follow this recipe for a quick and easy recipe for pickled pears.
Pears might not be the first thing that comes to mind when you think about things you can pickle. The perfect surprise accompaniment to any festive snack board with its mildly spicy yet beautifully sweet flavor. Great straight from the jar or even warmed through slightly, pickled pears are guaranteed to elevate any winter vegan roast. Pickled pear is best prepared at the end of summer, just before the fruit starts to ripen fully. They are easy to make and don’t take much time.
Recipe for Pickled Pears
- 1 small lemon for zest and juice
- 5 cloves
- 1 tsp. black peppercorn, crushed
- ½ tsp. allspice berries, crushed
- 1-inch piece fresh ginger, sliced into matchsticks
- 2 cups vinegar
- 1 cinnamon stick
- 2 cups sugar
- 2 lbs. small pears
- Zest and juice the lemon into a pan with the cloves, peppercorns, allspice berries, ginger, vinegar, cinnamon, and sugar. Gently heat for a few minutes until the sugar is dissolved.
- Peel, core, and halve the pears.
- Add the pears to the pan and simmer for 15 minutes or until the pears are tender. Remove with a slotted spoon, leaving the liquid in the pan, and place in a colander to drain.
- Boil the leftover liquid rapidly until the syrup has reduced by about a third and slightly thickened.
- Pack the pears into sterilized jars and cover with the hot syrup.
- Seal and leave in a cool, dark spot for at least 1 month before opening. Once open, keep in the fridge and use within four weeks.
Check out our other pickling guides:
- Simple & Delicious Pear Chutney Recipe
- Easy Vegan Apple Crumble Recipe
- Ginger Peel: When You DON’T Have to Peel & How to Use It When You DO
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