Looking for a novel way to preserve your pears? Look no further than this recipe for sweet and sour pickled pears! This is an easy and tasty way to keep your pears from going bad, extend their usability and enjoyment and makes a great addition to any meal. Plus, it’s really simple to make!
Give pickled pears a chance
Pickled pears are a unique and delicious experience that everyone should try at least once. It is made by steeping peeled, cored pears in a mixture of vinegar, water, sugar, and spices. The result is a sweet, tangy, slightly spicy fruit that can be eaten as is or used in recipes.
They make a delicious addition to salads, sandwiches, and cheese plates. The combination of sweet, tangy, and slightly spicy flavours is truly irresistible.
Finally, pickled pears are surprisingly easy to make. With just a few simple ingredients and a little bit of time, you can whip up a batch of homemade pickled pears that will last for weeks (or even months) in the fridge.
Give pickled pears a try today!
The making of pickled pears
Its so simple for such a treat!
Prepare the lemon zest and juice.
Once you’ve gathered the rest of the ingredients, simply combine them in a large pot and cook over low heat. Then wash, peel and core the pears, having cut them in half. Add the pears to the hot pickling liquid and simmer until the pears are tender.
Place the pears in a warm sterilised glass jar. Boil the liquid for a few minutes then pour it into the jar, covering the pears. Leave to cool and set aside in a cool, dark place to mature for a few weeks before using it.
Enjoy your pickled pears on their own or use them as an ingredient in preserves or other recipes.
TIPS for making this tangy pear preserve
- You’ll want to choose a pear that is small, firm and not too ripe. Ripe pears will quickly turn mushy when pickled, so it’s important to select fruit that is just on the verge of ripeness, or slightly underripe.
- Bartlett or Conference pears are a good option for pickling.
- Decide what kind of pickling medium you’d like to use. Vinegar is the most common choice, but you could also pickle your pears in cider or wine. Red wine vinegar or raspberry vinegar adds their special flavour and beautiful rose colour to the liquid and the pears.
- Choose the seasonings for your pickling mixture. Common choices include cinnamon, cloves, and ginger.
- You can use one large jar for all the pears or a couple of medium jars – make sure the pear halves can fit into them comfortably ahead of making.
- Ensure that the pears are completely covered with the pickling liquid to protect against spoilage.
Pickled pears seasoning options
- Add a wider range of spices to the vinegar mixture to give the pears a more complex flavour. E.g. all-spice, cardamom or star anise.
- For a sweeter pickle, add honey or brown sugar to the vinegar mixture.
- Use different types of vinegar to change the flavour profile of your pickles. For example, balsamic vinegar will give a richer result than white vinegar. Red wine vinegar, apple cider vinegar or any of the fruit vinegar can bring something unique to the pickle – just make sure that any vinegar you use has a minimum of 5% acetic acid.
- Include other fruits in the jar along with the pears. E.g. strawberries or blackberries – make sure these are slightly underripe so they don’t just fall apart.
- Experiment with different herbs to create unique personalised pickled pear combinations. Thyme, rosemary, and juniper berries are all great options that can add flavour complexity.
A few suggestions for enjoying this novel pickle
You can eat it cold, at room temperature or warmed.
1. Eat them straight out of the jar as a snack.
2. Serve alongside roast meats or rich stews. It goes well with roast duck/goose and is an ideal partner for cold cuts, cheese, pate or leftover festive roasts.
3. Include them in a salad for a bit of sweetness and crunch.
4. Use them as a condiment, chopped up finely, to create superior sandwiches or burgers.
5. Add some melted brie cheese and this pickle to a plate and serve as an appetizer.
6. These pickled pears look and taste wonderful and will make a brilliant gift for the foodie in your life.
Yes, pickled pears are a thing – try something new today to use up those pears. You may be surprised at how much you enjoy them. Don’t let preconceived notions about what is and isn’t ‘pickleable’ stop you from trying something new. Once you’ve had your fill of traditional pickles, branch out and add some unique fruits or vegetables to your next batch of pickles. If you have never had pickled pears before, they are definitely worth a try! The unique taste of pickled pears is sure to be a hit with your family and friends.
Pickled Pears Recipe
Equipment
- Kitchen scales
- Chopping board and knife
- Vegetable peeler
- Large saucepan
- Long-handled spoon for stirring
- Slotted spoon
- Ladle
- Jam Funnel
- Large Clean, sterilised glass jar()s with sealable non-reactive (vinegar-proof) lids – warm the jar(s) gently in a medium oven ahead of adding the pears. (1kg of pears can fill a 1-litre jar).
- Optional: Small skewer or toothpick; strainer
Ingredients
- 1 kg small pears
- 400 ml apple cider vinegar OR white wine vinegar
- 1 unwaxed lemon
- 3 cm ginger
- 5 cloves
- 1 tsp black peppercorns, lightly crushed
- 1 small stick cinnamon
- 400 g caster sugar
- ¼ tsp salt
- 150 ml water
Instructions
- Wash the pears and the lemon and let them drain.
- Zest and juice the lemon.
- Peel the ginger and slice- bruise the pieces or prick a few times with a fork (you want as much of the flavour as you can get).
- Add the lemon zest, juice, ginger, cloves, cinnamon stick, sugar, vinegar and water to your pan and heat gently while stirring to encourage the sugar to dissolve completely.
- Once the sugar is dissolved, bring the mixture up to a boil.
- Peel the pears with the vegetable peeler. Try to keep the stalk as it's a nice finishing touch. Cut the pears in half, and carefully remove the cores.
- Add the pear halves to the boiling mixture and reduce the heat. Let them simmer for 15-20min – test for tenderness using a skewer or a toothpick – this should be able to be inserted easily, with some remaining firmness still noticeable.
- Remove the pears with a slotted spoon and pack them into your big warmed sterilised jar.
- Turn up the heat to boil the pickling liquid rapidly for another 10-15min to concentrate the flavours and until the mixture has thickened slightly. (Important – do not reduce too much as you need to have enough of this liquid to completely cover the pears).
- Carefully pour this boiling liquid over the pears in the jar – make sure the pears are covered. Attach the lid to seal.
- Let the pickled pears cool completely at room temperature.Then store in a cool, dark place for 3-4 weeks to allow the flavours to blend and mellow. Over this time you can plan the different ways you will enjoy them!They should last for up to 6 months unopened and stored well.Once you open them, make sure to store them in the fridge and use them up within 4 weeks.
Notes
TIPS for making this tangy pear preserve
- You’ll want to choose a pear that is small, firm and not too ripe. Ripe pears will quickly turn mushy when pickled, so it’s important to select fruit that is just on the verge of ripeness, or slightly underripe.
- Bartlett or Conference pears are a good option for pickling.
- Decide what kind of pickling medium you’d like to use. Vinegar is the most common choice, but you could also pickle your pears in cider or wine. Red wine vinegar or raspberry vinegar adds their special flavour and beautiful rose colour to the liquid and the pears.
- Choose the seasonings for your pickling mixture. Common choices include cinnamon, cloves, and ginger.
- You can use one large jar for all the pears or a couple of medium jars – make sure the pear halves can fit into them comfortably ahead of making.
- Ensure that the pears are completely covered with the pickling liquid to protect against spoilage.
Pickled pears seasoning options
- Add a wider range of spices to the vinegar mixture to give the pears a more complex flavour. E.g. all-spice, cardamom or star anise.
- For a sweeter pickle, add honey or brown sugar to the vinegar mixture.
- Use different types of vinegar to change the flavour profile of your pickles. For example, balsamic vinegar will give a richer result than white vinegar. Red wine vinegar, apple cider vinegar or any of the fruit vinegar can bring something unique to the pickle – just make sure that any vinegar you use has a minimum of 5% acetic acid.
- Include other fruits in the jar along with the pears. E.g. strawberries or blackberries – make sure these are slightly underripe so they don’t just fall apart.
- Experiment with different herbs to create unique personalised pickled pear combinations. Thyme, rosemary, and juniper berries are all great options that can add flavour complexity.
A few suggestions for enjoying this novel pickle
You can eat it cold, at room temperature or warmed. 1. Eat them straight out of the jar as a snack. 2. Serve alongside roast meats or rich stews. It goes well with roast duck/goose and is an ideal partner for cold cuts, cheese, pate or leftover festive roasts. 3. Include them in a salad for a bit of sweetness and crunch. 4. Use them as a condiment, chopped up finely, to create superior sandwiches or burgers. 5. Add some melted brie cheese and this pickle to a plate and serve as an appetizer. 6. These pickled pears look and taste wonderful and will make a brilliant gift for the foodie in your life.Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.