Pear Pickles Recipes

Steps:

• Put the salt into a stainless steel saucepan, squeeze in the juice of the lemon, add the vinegar, sugar and peppercorns and bring to the boil. Tear the fronds of dill from their stems. Trim the radishes and cut each in half lengthways.
• Pack the radishes and dill fronds into a sterilized jar, then pour over the hot brine and tighten the lid. Leave to cool, then chill in the fridge overnight.
• To make the salad, cut the pears into quarters, remove their cores, then cut them into thick slices. Remove about half the radishes from their brine and add to the pears, together with 3 tablespoons of pickling liquor. Toss the radishes and pears gently together. Lightly toast the walnuts.
• As you transfer the salad to plates, tuck the thinly sliced coppa among it.

Steps:

• 1. Boil the above ingredients together for 10 minutes.
• 2. Put pears in and only bring to a boil. Let stand overnight. Drain, save and reboil vinegar mixture, add pears. Bring to a good boil and seal. I remember her pickles being a little on the crunchy side and they were absolutely wonderful.

Steps:

• As you prepare the pears add them to the fruit fresh bath.
• Tie pickling spice, cloves and ginger root in a spice bag.
• Prepare liquid by combining the spice bags, sugar, water, vinegar and lemon slices in a large stainless steel or enamel saucepan.
• Bring to a boil, cover and boil gently for 5 min.
• Transfer pears to pickling liquid to create a single layer.
• Cook 7 minutes.
• Remove and place in a large bowl.
• Repeat until all pears are cooked.
• When all the pears are cooked pour the pickling liquid over them.
• Cover and let stand 12-18 hours-in a cool place.
• Pack pears in clean hot jars-remove spice bags and bring liquid to a boil.
• Pour over pears leaving 1/2 inch head space.
• Seal and process 15 minutes at altitudes up to 1000 feet.

Steps:

• Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
• Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
• Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.

Steps:

• Soak pears in water& fruit fresh/lemon juice to keep from browning.
• Tie pickling spice, ginger and cloves in a spice bag.
• Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
• Bring to a boil, cover and boil for 5 min.
• Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
• Repeat until all pears are poached.
• Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
• Remove pears and discard spice bag and lemons.
• Bring liquid to a boil.
• Pack pears into clean, hot jars.
• Pour boiling liquid to cover leaving 1/2 inch head space.
• Remove bubbles and seal.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.