Spiced Pickled Pears – Adventures in Pickling Vol. 4

1 09 2014

pearsI love fresh, in-season pears. Really, any fresh, tree/vine ripened fruit is great but we only have them for a limited time unless you’re happy with artificially ripened, no flavor cardboard fruit that we tend to import from the rest of the world so our grocery store can give us anything we want, all year long. One way we can continue to enjoy truly great local fruit is to preserve it.

This is a rather unique take on the canned pear, it takes the typical sugar, cinnamon, nutmeg type canned pear to the next level with cloves and yes, vinegar. I was skeptical when presented with these but was won over quickly after a single bite. In fact, I’m kind of hungry for them right now…



Yield: 10-12 pints

  • 7 lbs fresh pears, peeled, cored and halved
  • 2 c distilled white vinegar
  • 4 c sugar
  • 1 c water
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (fresh ground if possible)
  • 1/4 tsp ground ginger
  • 1 tbsp whole cloves

Upon peeling, coring and halving pears, put straight in to cold water with a little lemon juice to keep them from turning brown, set aside for now.

Combine vinegar, sugar, water and all the spices in a pot, drain the pears and add, bringing everything to a boil and cooking until pears are tender. Remove the pears from the syrup. Add 1/4 c of syrup to each pint jar along with 3-4 cloves and fill with your pears. Pour syrup over but leave 1/4″ at the top rim.

Use two part lids (lid and ring) and cap them off hand tight. Process in a boiling water canner for 20-25 minutes.

When removing, place on a wood cutting board or towel, leaving space between jars and let them cool naturally for 12 to 24 hours.




3 responses

2 09 2014
nancy friesen

These seem to mellow and get more tasty after being in the brine/syrup for over a week. I do like them too!

2 09 2014
Thomas Leggate

Ours are gone 🙂

2 09 2014
Thomas Leggate

Ours are gone already

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