Pickled Seckel Pears Recipe

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.
Read more: In a Pickle: Pickled Seckel Pears
- Yield:Makes 2 pints
- Active time: 45 minutes
- Total time:48 hours
- 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
Directions
-
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.
This Recipe Appears In
In a Pickle: Pickled Seckel PearsAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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