Ingredients with Measurements:
- 4 medium-sized pears, peeled and sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1/2 teaspoon whole cloves
- 1/2 teaspoon whole allspice berries
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon salt
Special equipment needed:
- Large pot
- Mason jars with lids
- Canning tongs
Step-by-step instructions:
1. In a large pot, combine apple cider vinegar, water, sugar, cinnamon stick, whole cloves, whole allspice berries, black peppercorns, and salt. Bring to a boil over medium-high heat, stirring occasionally until sugar dissolves.
2. Add sliced pears to the pot and reduce heat to medium-low. Simmer for 5-7 minutes, or until pears are tender but still firm.
3. Using canning tongs, carefully transfer the pears to sterilized mason jars, leaving about 1/2 inch of headspace.
4. Pour the pickling liquid over the pears, making sure to cover them completely. Discard the cinnamon stick.
5. Seal the jars with lids and rings, and process in a boiling water bath for 10 minutes.
6. Remove the jars from the water bath and let them cool to room temperature.
7. Store the pickled pears in a cool, dark place for at least 2 weeks before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering
Serving size:
Makes 4-6 servings
Nutritional information:
Calories: 120
Fat: 0g
Carbohydrates: 31g
Protein: 0g
Sodium: 150mg
Fiber: 3g
Sugar: 25g
Substitutions for ingredients:
- White vinegar or rice vinegar can be used instead of apple cider vinegar.
- Brown sugar or honey can be used instead of granulated sugar.
- Star anise, cardamom pods, or bay leaves can be used instead of whole cloves and allspice berries.
Variations:
- Add sliced ginger or garlic to the pickling liquid for extra flavor.
- Use different types of pears, such as Bartlett or Bosc.
- Add sliced onions or jalapenos for a spicy kick.
Tips and tricks:
- Make sure to sterilize the mason jars and lids before using them.
- Use firm pears that are not too ripe, or they will turn mushy when pickled.
- Let the pickled pears sit for at least 2 weeks before serving to allow the flavors to develop.
Storage instructions:
- Store the pickled pears in a cool, dark place for up to 6 months.
Reheating instructions:
- Pickled pears can be served cold or at room temperature.
Presentation ideas:
- Serve the pickled pears on a cheese board or charcuterie platter.
- Use them as a topping for salads or sandwiches.
- Chop them up and add to a relish or chutney.
Garnishes:
- Sprinkle with chopped fresh herbs, such as parsley or thyme.
- Add a drizzle of honey or balsamic glaze.
Pairings:
- Serve with cheese, crackers, and cured meats.
- Pair with roasted pork or chicken.
Suggested side dishes:
- Serve with a side of crusty bread or crackers.
- Serve with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the pickling liquid is too sweet, add more vinegar or salt to balance the flavors.
- If the pears turn mushy, they were too ripe or cooked for too long.
Food safety advice:
- Make sure to follow proper canning procedures to prevent spoilage or contamination.
- Discard any jars that show signs of spoilage, such as bulging lids or cloudy liquid.
Food history:
- Pickled fruits and vegetables have been a popular preservation method for centuries, dating back to ancient civilizations.
Flavor profiles:
- The pickled pears have a sweet and tangy flavor with warm spices and a hint of salt.
Serving suggestions:
- Serve as a snack or appetizer, or as a condiment for sandwiches or salads.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A