Pickled Pears
Transform your pears into a sweet-and-savory masterpiece with this Pickled Pears recipe, a perfect harmony of tangy, spiced flavors that highlight the natural sweetness of firm pears like Bosc or Bartlett. Simmered in a delightful brine of white vinegar, honey, and sugar, and infused with aromatic notes of cinnamon, cloves, star anise, fresh ginger, and a hint of lemon zest, these pickled pears are as versatile as they are vibrant. Ready in just 35 minutes, they can be refrigerated for quick consumption or preserved for long-term enjoyment. Ideal as an elegant addition to cheese boards, salads, or savory meat dishes, these pears offer a gourmet touch with minimal effort. Whether you’re planning a festive gathering or simply elevating everyday meals, this is the ultimate recipe for capturing the season’s flavors in a jar.
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Recipe Information
Ingredients
- 4 whole Firm pears (such as Bosc or Bartlett)
- 500 ml White vinegar
- 250 ml Water
- 200 g Granulated sugar
- 2 tbsp Honey
- 2 piece Cinnamon sticks
- 5 piece Cloves
- 2 piece Star anise
- 10 g Fresh ginger (sliced)
- 1 strip Lemon peel
Instructions
Peel the pears, leaving the stems intact. If desired, core them from the bottom using an apple corer or small knife to remove the seeds.
In a medium saucepan, combine the vinegar, water, sugar, and honey. Stir over medium heat until the sugar dissolves.
Add the cinnamon sticks, cloves, star anise, ginger slices, and lemon peel to the saucepan. Bring the mixture to a simmer.
Carefully place the peeled pears into the saucepan. Ensure they are fully submerged in the liquid. If necessary, lay a small plate over the pears to weigh them down.
Simmer the pears gently for 15-20 minutes, or until they are fork-tender but not mushy. Turn the pears occasionally to ensure even cooking.
Using tongs, transfer the cooked pears to clean, sterilized jars. Pour the hot pickling liquid and spices over the pears, leaving about 1/2 inch of headspace at the top of each jar.
Seal the jars tightly with lids and allow them to cool to room temperature before storing. Refrigerate if consuming within a week, or process in a water bath canner for long-term storage.
Allow the pickled pears to sit for at least 24 hours before serving to let the flavors develop. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 361.7 g | 132% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 303.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1529 mg | 33% | |
*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.
