Nell B. Nichols

Pear Pickles

Preparation info
  • Makes

    3 to 4 pints

    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Improves most menus; keep a few jars on hand to spice up guest meals

Ingredients

  • 3½ lbs. ripe pears (about 14 to 16 medium)
  • 1 qt. water

Method

  • Wash, peel and core pears. Place at once in 1 qt. water with 1 tblsp. vinegar added.
  • Combine sugar, 1¼ c. vinegar and 1 c. water; bring to a boil. Add spices tied in cheesecloth. Cover; boil 5 minutes. Remove spices. Put pears in hot pint jars. Add syrup to within ½" from top of jar. Make certain pears are covered with syrup. Adjust lids. Process in boiling water