Inner Chef

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Pickled Pears

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“For these, I like to peel the pears and pickle them whole. These are exceptionally good served alongside roasted pork, in the depth of winter. They are also incredible to bring to Thanksgiving Dinner. Very impressive, and very beautiful in their jar!”

The Seckel pears are small and a pain in the butt to peel – but it is worth it! (The Seckel’s firm flesh makes it excellent for both cooking and canning but some people find it too crisp for out-of-hand eating. It’s available late August through December).

Keep from browning by putting peeled pears in water with a splash of vinegar.



Four 3″ cinnamon sticks

2 tablespoons whole cloves

1″ piece of fresh ginger, sliced thin

3 cups water

2 cups white wine vinegar (cider is great too)

4 cups sugar

6 lbs. of peeled Seckel pears


1. Combine spices, water, vinegar & sugar in a nonreactive pot*.

2. Bring to a boil & stir to dissolve sugar, and then reduce the heat. Simmer syrup for 5 minutes minimum, but some people prefer 10 minutes.

3. Add pears and cook gently until just tender. About 5 minutes, but use your judgment. If there isn’t room for all the pears, do them in 2 or 3 batches, transferring the cooked pears to your hot sterile jars.

4. Pour the boiling syrup over the pears leaving 1/4″ headspace. Don’t forget to run a chopstick around to release hidden air bubbles.

5. Cap with hot 2 piece caps.

6. Store in a cool dark place.


*Nonreactive pot: Ceramics and stainless steel are considered non-reactive. While these don’t conduct heat very well and tend to have ‘hot spots,’ they won’t interfere with the chemical structure of the food in such a way that changes the look or edibility of our food. Their other big advantage is that once they’re hot, they stay hot for quite some time. These types of pots are especially needed when making soups, stews, gravies, canning; anything containing acid (tomatoes, vinegar, etc.).



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