Pickled Pears

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg plums
  • 1 pint/500 ml vinegar
  • 1½lb/750g sugar
  • 1 in./2.5 cm cinnamon stick
  • 1 teaspoon cloves
  • 10 allspice berries
  • Blade of mace


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 liquid for 10 minutes until syrupy. Cover the fruit and seal at once.

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