Pickled Pears Food

PICKLED SECKEL PEARS

Steps:

• Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil.
• Add pears and cook until tender (the pears will look clear when tender).
• Remove the pears with a spoon and fill sterilized jars.
• Boil syrup until thick.
• Pour over pears and seal.

SPICED PICKLED PEARS

Steps:

• Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil. Turn down the heat to a simmer.
• Meanwhile, start peeling the pears, keeping them whole and with stems attached. Stud each pear with 2 or 3 cloves and add to the hot vinegar. Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).
• Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears. Cover the jars with vinegar-proof lids (see p. 22). Keep for at least 1 month before using. Use within 1 year.
• Different spices can be used - try cardamom and coriander, with a flake or two of dried chile.
• Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove. Immerse them in cold water briefly, then peel. Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.
• Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting). Use well-colored ornamental varieties.

SPICED PICKLED PEARS

Steps:

• Place all the ingredients, except pears, in a large, heavy-based pan and heat gently until the sugar has dissolved. Bring to a boil.
• Put pears in an earthenware bowl and pour boiled liquid over. Cover and leave over-night.
• Strain off the liquid and boil for 10 - 15 minutes, to reduce the volume to about 425 ml.
• Pour back over fruit and set aside for 12 hours.
• Bring fruit and liquid to boil and cook for one minute.
• Remove pears with a slotted spoon and pack into clean, hot and dry preserving jars.
• Bring syrup back to boil and pour over pears.
• Seal jars immediately and allow to cool.

PICKLED ASIAN PEARS (WOR MEI LEI)

Steps:

• Peel, wash, and dry the pears (julienne if you choose to -- ).
• Place all the remaining ingredients in an oversize glass jar.
• Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved.
• Add the pears to the jar, mix again, and cover tightly.
• Keep in refrigerator, undisturbed, for at least 3 days before use.
• These pears will keep refrigerated for at least 6 months.

PEAR PICKLES

Steps:

• As you prepare the pears add them to the fruit fresh bath.
• Tie pickling spice, cloves and ginger root in a spice bag.
• Prepare liquid by combining the spice bags, sugar, water, vinegar and lemon slices in a large stainless steel or enamel saucepan.
• Bring to a boil, cover and boil gently for 5 min.
• Transfer pears to pickling liquid to create a single layer.
• Cook 7 minutes.
• Remove and place in a large bowl.
• Repeat until all pears are cooked.
• When all the pears are cooked pour the pickling liquid over them.
• Cover and let stand 12-18 hours-in a cool place.
• Pack pears in clean hot jars-remove spice bags and bring liquid to a boil.
• Pour over pears leaving 1/2 inch head space.
• Seal and process 15 minutes at altitudes up to 1000 feet.

PICKLED PEARS

Steps:

• Soak pears in water& fruit fresh/lemon juice to keep from browning.
• Tie pickling spice, ginger and cloves in a spice bag.
• Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
• Bring to a boil, cover and boil for 5 min.
• Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
• Repeat until all pears are poached.
• Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
• Remove pears and discard spice bag and lemons.
• Bring liquid to a boil.
• Pack pears into clean, hot jars.
• Pour boiling liquid to cover leaving 1/2 inch head space.
• Remove bubbles and seal.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.