- 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
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.
Wash Seckel pears. Cut into halves and remove seeds (a small melon baller does this task well).
Combine apple cider vinegar, granulated sugar and salt with 1 cup water and bring to a boil.
Divide cinnamon stick halves and cloves between the two pint jars.
Tightly pack pear halves into the jars, cut-side down.
Pour hot brine over pear halves, leaving 1/2 inch headspace. Tap jars to remove any trapped bubbles and adjust brine levels, if necessary.
Wipe rims, apply lids and bands and process jars in a boiling water bath canner for 15 minutes.
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.
Any unsealed jars should be refrigerated. Sealed jars can be safely stored in a cool, dark place for up to 1 year.
Let these pickled pears sit for at least 48 hours before eating, to allow pickle flavor to fully infuse.