Recipe by mollypaul
A spicy memory of sweet summer from Pennsylvania Dutch country. Any good preserving pear may be used, but the Seckel is preferred. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Top Review by COOKGIRl
Last week with our CSA box delivery we received Seckel pears. I've only eaten them once or twice before and for that reason it was a rare treat. I pickled only two seckels (and left them whole) which meant luckily that there was no canning involved because a few hours later after pickling the pears we ate them with our dinner. The leftover boiled juice (not much more than 1/3 cup) will be saved to make a salad dressing and I will whisk in some local pear honey. Delicious! Dinner: Recipe#273848, Recipe #333005 and the pickled pears. Thanks for posting this recipe!
- 14 lbs seckel pears, peeled, sliced and cored (or may be pickled whole)
- 1 quart cider vinegar
- 1⁄2 cinnamon stick, broken into pieces
- 1 teaspoon whole cloves
- 6 lbs sugar
Directions See How It's Made
- Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil.
- Add pears and cook until tender (the pears will look clear when tender).
- Remove the pears with a spoon and fill sterilized jars.
- Boil syrup until thick.
- Pour over pears and seal.