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    Pickled pears

    These are perfect with cold cuts, or try them sliced into slivers in a salad
    with walnuts, crispy bacon, baby leaves and a mustard-spiked vinaigrette

    - Vegetarian 

    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 20 minutes

    Makes: 1 litre jar


    450g granulated sugar
    400ml cider vinegar
    1 tsp cloves
    1 tsp allspice berries
    1 small cinnamon stick, broken in half
    4 pared strips lemon zest
    750g small pears, peeled and left whole, with their stalks still attached
    2 rosemary sprigs 


    1 In a large, heavy-based pan, stir together the sugar, vinegar, spices and lemon zest and slowly bring to the boil.

    2 Add the pears and simmer for 10 minutes, then add the rosemary sprigs and cook for a further 5 minutes, until the fruits are just tender. Using a slotted spoon, transfer the pears, rosemary and spices to a sterilised jar (see tip below). Return the pickling liquid to the heat and bubble away for 5 minutes, uncovered.

    3 Pour over the pears then seal the jar. When cold, store for up to 2 months in a cool, dark place. Once opened, refrigerate and eat within 2 weeks.

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    To sterilise a jar, wash in warm soapy water and rinse well. Place the jar and lid into the oven at 150°C, gas mark 2 for 10 minutes until dry. If using a Kilner jar with rubber seal, boil it instead as the dry heat of the oven will damage it.


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