Recipe: Pickled Pears

Hookery Cookery Home > Pickle and Chutney Recipes > Pickled Pears


Spicy pear halves in a cider vinegar pickle, scrumptious with cold meats


  • 4 lb. (1.8kg) pears
  • 2 sticks cinnamon
  • rind of one lemon
  • 2 lbs. (900g) soft light brown sugar
  • 1 tbsp. cloves
  • 1 pint (550ml) cider vinegar
  • Cooking Instructions:

    1. Peel, halve and core the pears
    2. Cut the lemon rind into thin strips
    3. Pour the vinegar into a large pan, add the sugar, and heat until the sugar dissolves
    4. Add the pears, lemon rind and spices to the pan then simmer for about ten minutes or until the pears are just sort
    5. Remove the pears with a perforated spoon and transfer to a warmed preserving jar
    6. Bring the remaining liquid I the pan back to the boil and continue boiling until syrupy
    7. Pour the syrup over the pears in the jar then seal the jar
    8. This pickle will keep for up to six months

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