Our local kieffer pears are too hard to eat out of hand, but they are delicious cooked. They’re usually put into relishes such as this one, to be served alongside vegetables and meats.

Ingredients

  • 1 peck pears, peeled, seeded, and chopped
  • 5 medium to large onions, peeled and quartered
  • 6 medium bell peppers, 3 red and 3 green, seeded
  • 2 fresh red cayenne peppers or 1 whole dried
  • 1 tablespoon mustard seeds, freshly ground
  • 1 tablespoon whole cloves, freshly ground
  • 3 cinnamon sticks, freshly ground
  • 1 tablespoon ground turmeric
  • 3 cups sugar
  • 1 quart white vinegar
  • 1 tablespoon pure salt

Method

Run the first 7 ingredients through a meat grinder set with the coarse disk, or a food processor, then add them to the remaining ingredients in a nonreactive pot. Boil for about an hour, then pour into sterilized jars and seal. Process for 20 minutes in a boiling water bath.

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