Pickling whole pears is a fun and delicious kitchen activity. The spicy, sweet and slightly sour taste of pickled pears can also be a unique and delicious accompaniment to meat, fish and poultry entrees.
Select pears that are slightly under ripe so the fruits used won’t lose their shape after pickling. Use only high quality vinegar (white distilled vinegar) when you pickle pears. Using whole spices in pickles — especially if you are pickling light-colored fruits like pears – are also better because they won’t change the color of the fruit.
To pickle whole pears, you would need:
- 14 lbs of whole and firm pears
- a quart of vinegar
- 6 lbs of sugar
- 1 whole clove
- 1 cinammon stick
Start off by peeling the pears and removing the core, but make sure the stem remains intact. Next, put all the spices together in a cheesecloth bag and simmer it in water for five minutes.
Add the pears one layer at a time to make sure each fruit is cooked amply. About 15 minutes after, or until the pears are just tender, turn off the heat and remove the pears carefully.
Repeat the same process to the next batches of pears, cooking the fruits one layer at a time until all the pears have been cooked. After this has been completed, pour the remaining liquid over the pears, cover and let it cool for 15 hours or so.
Using jars big enough to accommodate whole pears, pack the fruits in it. Remember to remove air bubbles and to leave at least ¼ inch of headspace.