Pickled Pears

Oh boy!  The pears are ready to be picked from the trees and instead of starting with recipes for pear desserts, I thought I'd just go ahead and pickle some of the first ones and let you enjoy the recipe for these.

This recipe will make about 6 pints or 3 quarts of pickled pears.

6 lbs. pears about 40 - 45 depending on the size

Water 

2 T. salt

3 cups white pickling vinegar

6 cups sugar

2 slices candied ginger or a few slices of fresh ginger root

2 T. EACH whole cloves and whole allspice

1 lemon, thinly sliced

5 2-inch cinnamon sticks

Peel pears.  To prevent darkening while you're peeling them, drop the peeled pears into mixture of 2 quarts water, the salt and 1 T. vinegar.

In a large Dutch oven, combine 5 cups water, vinegar, sugar and ginger.

Tie cloves and allspice in a small cheesecloth bag and add to the mixture along with the sliced lemon and cinnamon sticks.  Bring the mixture to a boil and simmer 10 minutes.

Drain the pears thoroughly and add them to the syrup.  Bring to a boil again and cover and simmer for 15 minutes or until pears are just tender.

Pack pears in hot sterile canning jars.  Add a cinnamon stick to each jar if you'd like.  Remove spice bag and lemons from syrup.  Pour syrup over pears to within 1/4 inch from top of jars and seal.

Process in a boiling water bath for 15 minutes.  Remove to a non-drafty area to cool.  Check lids to make sure they have all sealed.  Refrigerate any which have not sealed and eat within a week or so.