A Peck of Pickled Pears

Again I'm grateful for the generosity of my colleagues with gluts of fruit - this time it was pears. Pickling isn't something I've really done before so this was a good opportunity to try it. Again I reached for Pam Corbin's River Cottage preserves book but with some added cardamon Ingredients: 300 ml Cider Vinegar 400 g Sugar 5 cm Stick of Cinnamon 25g Ginger Bruised 1 Teaspoon Allspice Berries 6 Cardamon pods (optional) 1 kg Pears Cloves

Method:

Heat the sugar, cinnamon, ginger, allspice and cardamon with the cider vinegar over a medium heat stirring until the sugar dissolves. Bring to the boil and then turn down to a simmer.  Meanwhile peel the pears leaving the stalks and bases intact.  Stud each pear with 2-3 cloves and add to the pickling liquor.  Simmer gently until the pears are tender but not falling apart.  Pack the pears into warm sterilised jars*.  Boil the pickling liquor for 5 minutes and pour over the pears.  Seal the jars with vinegar proof lids and leave for 1 month before eating.  Eat within a year, with cold meats.

* To sterilise the jars wash them and any lids in hot soapy water and rinse.  Stand in a roasting in and place in the oven at 100 C until you need them.  I do this before I start any preserving so they are ready.