Pickled Pears

• 6lb hard pears
• 3lb sugar
• ½ pint

Peel the pears and cut in half if they are large. Put them in cold salted water to keep a good colour. Dissolve the sugar in the vinegar and add the spices tied in a muslin bag. When hot, add the pears and simmer gently until the pears are tender but not broken. Put the pears into warm jars, pour the syrup over, and cover firmly.