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


  • 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


  1. 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. 2

    Wash Seckel pears. Cut into halves and remove seeds (a small melon baller does this task well).

  3. 3

    Combine apple cider vinegar, granulated sugar and salt with 1 cup water and bring to a boil.

  4. 4

    Divide cinnamon stick halves and cloves between the two pint jars.

  5. 5

    Tightly pack pear halves into the jars, cut-side down.

  6. 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. 7

    Wipe rims, apply lids and bands and process jars in a boiling water bath canner for 15 minutes.

  8. 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. 9

    Any unsealed jars should be refrigerated. Sealed jars can be safely stored in a cool, dark place for up to 1 year.

  10. 10

    Let these pickled pears sit for at least 48 hours before eating, to allow pickle flavor to fully infuse.


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