Pickled Pears

After a day of picking Apples and these delicious Chinese Pears, we had an abundance of pears!  I decided to make something a little different!

Hundreds of beautiful pears just waiting to be picked in the Blue Mountains!

 

Picked pears are super delicious when served with cheese and other pickles.

Pickled Pears

Makes 3 x 450g jars or 1 big one.

 

500ml apple cider vinegar

800ml water

350g raw caster sugar

2 cinnamon sticks

8 cloves

1 tablespoon coriander seeds

3cm ginger, unpeeled and sliced

1 kg small pears, such as Chinese or Corella, pealed and halved

 

1 Place all the ingredients apart from the pears in a saucepan over low-medium heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil.

2 Add the pears, reduce the heat to medium and cook the pears for 10 minutes or until the pears are just cooked but still retain a bite.

3 Using a slotted spoon, transfer the pears to a colander and set aside to drain. Increase the heat to high, and boil the syrup for 15-20 minutes or until reduced and slightly thickened.

4 Pack the pears into warm sterilised jars or one big jar and pour over enough hot syrup to cover the pears. Seal and store for 1 week before eating.

 

---