Pickled Pears

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg plums
  • 1 pint/500 ml


Peel and core the pears and cut into quarters. Put the sugar and vinegar in a pan and dissolve the sugar over gentle heat. Put the spices and lemon peel into a piece of muslin, crush them, and suspend the muslin bag in the saucepan. Put the pears into the vinegar and simmer until tender. Lift out the pears with a slotted spoon and pack into preserving jars. Remove the spice bag, and boil the li