Serious Eats - seriouseats.com
Pickled Seckel Pears
Tiny Seckel pears are wonderful pickled and are delicious additions to salads, cheeseboards or served with any roast meat that needs a little zing. They make great holidays gifts, so start stocking up now for an easy Christmas/Hanukkah season.
Pickled Seckel Pears
About This Recipe
| Yield: | Makes 2 pints |
| Active time: | 45 minutes |
| Total time: | 48 hours |
| Special equipment: | 2 pint-sized mason jars, canning pot |
| This recipe appears in: | In a Pickle: Pickled Seckel Pears |
| Rated: |   |
Ingredients
- 1 1/2 pounds Seckel pears
- 1 cup apple cider vinegar
- 1/3 cup granulated white sugar
- 1 teaspoon pickling salt
- 1 cinnamon stick, broken in half
- 6 cloves
Procedures
-
1
Prepare a small boiling water bath canner and two regular mouth pint jars. Place lids in a small saucepan and bring to a low simmer.
-
2
Wash Seckel pears. Cut into halves and remove seeds (a small melon baller does this task well).
-
3
Combine apple cider vinegar, granulated sugar and salt with 1 cup water and bring to a boil.
-
4
Divide cinnamon stick halves and cloves between the two pint jars.
-
5
Tightly pack pear halves into the jars, cut-side down.
-
6
Pour hot brine over pear halves, leaving 1/2 inch headspace. Tap jars to remove any trapped bubbles and adjust brine levels, if necessary.
-
7
Wipe rims, apply lids and bands and process jars in a boiling water bath canner for 15 minutes.
-
8
When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool, remove bands and test seals. Wash jars to remove any stickiness.
-
9
Any unsealed jars should be refrigerated. Sealed jars can be safely stored in a cool, dark place for up to 1 year.
-
10
Let these pickled pears sit for at least 48 hours before eating, to allow pickle flavor to fully infuse.
Comments