Pear Pickles
Transform your pantry staples into a gourmet delight with this easy and aromatic Pear Pickles recipe. The perfect balance of sweet, tangy, and warm spices comes from a vibrant blend of white vinegar, granulated sugar, cinnamon, star anise, cloves, and fresh ginger. The natural sweetness of firm-ripe pears is beautifully enhanced by the infusion of mustard seeds and black peppercorns, creating layers of flavor in every bite. Quick to prepare and ready to enjoy after just 24 hours in the fridge, these pickled pears are an ideal accompaniment to cheese boards, roasted meats, or even as a unique topping for salads. With minimal effort and maximum flavor, this small-batch recipe is perfect for preserving the best of the season and impressing your taste buds with a sophisticated twist. Try it today for a sweet, spiced pickling experience like no other!
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Recipe Information
Ingredients
- 6 medium firm-ripe pears
- 1.5 cups white vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon kosher salt
- 1 cinnamon stick
- 4 whole cloves
- 2 star anise
- 1 inch piece, thinly sliced fresh ginger
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 small (juiced) lemon
Instructions
Wash and peel the pears. Cut them into quarters and remove the cores. If the pears are very large, you can cut them into eighths.
In a large saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Stir the mixture over medium heat until the sugar and salt are fully dissolved.
Add the cinnamon stick, whole cloves, star anise, fresh ginger slices, mustard seeds, and black peppercorns to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes to infuse the flavors.
Add the pear slices to the saucepan. Simmer the pears in the pickling liquid for 5–7 minutes, or until they are just tender but not mushy.
Turn off the heat and stir in the lemon juice.
Using a slotted spoon, transfer the pears into sterilized jars. Pour the hot pickling liquid over the pears, filling the jars while leaving about 1/2 inch of headspace at the top. Ensure the spices are evenly distributed among the jars.
Seal the jars tightly with lids. Allow the jars to cool to room temperature before transferring them to the refrigerator.
Let the pear pickles sit in the refrigerator for at least 24 hours to develop their flavors. They will taste even better after 2–3 days. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 383.8 g | 140% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 303.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
