1 Review

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: Fontina & Sage Grilled Cheese, Tomato Soup and the pickled pears. Thanks for posting this recipe!

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COOKGIRl November 12, 2011
Pickled Seckel Pears