Makes 4 x 500ml jars
- 1kg of pears
- 2 1/2 cups apple cider vinegar
- 1 cup of water
- 1 3/4 cups pf brown sugar
- 3 cloves per jar
- 6 peppercorns per jar
- 6 allspice berries per jar
- 2 bay leaves per jar
Make your pickling brine by putting the apple cider vinegar, brown sugar and water into a medium sized saucepan over low heat. Stir to dissolve the sugar and bring to simmering point. Turn off the heat .
To sterilise your jars: give your jars and lids a soapy hot wash and a good rinse or put them through the dishwasher. Put jars into a low oven (110 degrees) for 15 minutes. Boil the lids for 5 minutes in a small saucepan, then let air dry.
Cut your pears into quarters or halves. Take hot jars out of the oven and let cool for a minute. Divide the spices between the jars. Pack the pear firmly into the jars, making sure to leave 1cm space at the top. Bring your brine back up to the boil. Pour over the hot vinegar brine. Make sure the pears are completely submerged, remove air bubbles and then seal immediately.
Let cool on the bench top and then store in a cool dark place for up to 6 months.
Pears will be ready to eat after 4 weeks.
If you wanted to make lots of these jars, (they make a great Christmas gift and are delicious with the Christmas ham) you can heat process in a water bath for 20 min. This will extend the shelf life to up to 2 – 3 years.
Find the right jar for the right job with Kilner®.
Good-quality jars are so important for successful preserving. We love @kilner_au jars for their strength, good looks and durability. We recommend their Wide Mouth Preserve Jars for bottling fruit, the Twist Top Jars for pickles and chutney, and the Clip Top Jars for preserved lemons.Cornersmith
Recipe by Cornersmith