Home › The Pear › Pickled Pears

Pickled Pears

To each six pounds of pears allow a pint of cider- or winevinegar, three pounds of sugar, and a teaspoon each of cinnamon, cloves, and ginger (in thin bags). Let the sugar, vinegar, and spices boil up and place in the resulting syrup the peeled pears, a few at a time. Cook until tender; place pears in a crock; pour over them the vinegar and let stand three days. Pour off the syrup and boil it down, then pour again over the pears (having placed them in jars); remove spice-bag, and seal. If tartness is desired the sugar, part or all, may be omitted.

PEAR SAUCE, PLAIN OR FOR SHORT CAKE Make as for Apple Sauce, flavouring with spice, lemon, or other fruit flavouring, and serving as a side dish or with shortcake (see Strawberry Short Cake). 56