Pickled Pear Spears With Star Anise – a delicious recipe with also, apple cider vinegar, honey, kosher salt, anise pods, pink. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Halve and core the pears, and cut each one lengthwise into 12 spears. (If using Seckels, core and cut each into 4 or 6 pieces.) Pack the spears into two wide-mouth pint-size glass canning jars.
2
In a medium saucepan over medium-high heat, combine 1 cup of water, the vinegar, honey, salt, star anise, and peppercorns and bring to a boil, stirring until the honey and salt have dissolved. Boil for about 2 minutes. Divide the boiling-hot brine between the jars (about 1 cup each), pouring it over the pears so they are submerged.
3
Cover the jars with lids and set aside to cool to room temperature as the brine begins to pickle the pears. When the pears are completely cooled, refrigerate them for up to 2 weeks.
88
kcal
Calories
20
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 medium ripe or slightly underripe Bosc pears (you can also use Seckels), 1 1/2 cups apple cider vinegar, 6 tablespoons honey, 2 teaspoons kosher salt, and more.
Yes, Pickled Pear Spears With Star Anise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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