Pickled Seckel Pears Recipe

1. 1

   Prepare a small boiling water bath canner and two regular mouth pint jars. Place lids in a small saucepan and bring to a low simmer.

2. 2

   Wash Seckel pears. Cut into halves and remove seeds (a small melon baller does this task well).

3. 3

   Combine apple cider vinegar, granulated sugar and salt with 1 cup water and bring to a boil.

4. 4

   Divide cinnamon stick halves and cloves between the two pint jars.

5. 5

   Tightly pack pear halves into the jars, cut-side down.

6. 6

   Pour hot brine over pear halves, leaving 1/2 inch headspace. Tap jars to remove any trapped bubbles and adjust brine levels, if necessary.

7. 7

   Wipe rims, apply lids and bands and process jars in a boiling water bath canner for 15 minutes.

8. 8

   When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool, remove bands and test seals. Wash jars to remove any stickiness.

9. 9

   Any unsealed jars should be refrigerated. Sealed jars can be safely stored in a cool, dark place for up to 1 year.

10. 10

    Let these pickled pears sit for at least 48 hours before eating, to allow pickle flavor to fully infuse.

* Per serving · 4 servings · Values may vary.

No additional tips available.