Crisp Orchard Pickle

We do not use pickles and chutneys a great deal at home, so they tend to mature nicely in the jar, and I’m always glad to have a jar or two on hand for presents as well. Serve this one with some farm-house Cheddar and a thick slice of good bread; instant lunch, instant bliss.

By the way, a reader once sent me a most useful tip for dealing with very hard pears: poach them in lemonade rather than water, and they quickly become tender.