I THINK PEARS WERE MEANT FOR PICKLING. WHILE they have a perfectly nice taste on their own, they are also mellow enough to happily absorb a world of flavors. I like these pickled pears cut into thin slices and heaped atop a salad of baby lettuces. They play well with goat cheese. And should you be able to manage it, save a jar for the holidays. I don’t peel my pears before pickling, and don’t find it necessary. However, if you’re partial to a peeled pear, feel free to do so.
2 cups/480 ml distilled white vinegar
1 cup/200 g granulated sugar
½ cup/120 ml honey
1 (2-inch/5 cm) piece fresh ginger, sliced into thin coins
4 thin lemon slices
4 cinnamon sticks
1 teaspoon whole cloves, divided
2 pounds/910 g firm pears (like Bartlett or Anjou)
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the vinegar, 2 cups/480 ml water, the sugar, and honey in a pot and bring to a boil. Meanwhile, cut the pears in half and use a melon baller to remove the cores.
Divide the ginger among the jars. Add 1 lemon slice, 1 cinnamon stick, and ¼ teaspoon cloves to each jar. Pack the pear halves into the jars tightly without squashing them.
Slowly pour the hot brine over the pears in each jar, leaving ½ inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes (see page 11).
Allow at least 1 week of curing time before opening these pickles to taste them.
