Cardamom Ginger Pear Pickles

By • November 13, 2012 • 0 Comments


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Author Notes: Make these at least 24, but no more than 48, hours before you plan to serve them. Enjoy!! ;o)AntoniaJames

Serves 4 as a condiment, with a lot of other sides

  • 3 medium, barely ripe (or slightly underripe) D’Anjou or Bosc pears
  • ½ cup sugar
  • ½ cup apple cider vinegar
  • ½ cup water
  • ½ cinnamon stick
  • 1 teaspoon whole coriander seeds, lightly crushed
  • 6 cloves
  • 4 cardamom pods, crushed
  • 3 thick slices fresh ginger
  1. Combine all of the ingredients except the pears in a small non-reactive saucepan. Bring to boil, then turn down the heat and simmer for about ten minutes. Remove from the heat and let it cool.
  2. When the liquid is just warm to the touch, prepare the pears. Quarter, core, peel and slice, in that order, working one quarter at a time, dropping the slices into a Mason jar. I used a quart jar but probably could have gotten away using a wide-mouthed pint jar.
  3. Cut a piece of cheesecloth large enough to wrap up the spices easily. Put that over the opening of the jar and press down a bit into the jar. Pour the cooled liquid over the pears. Remove the ginger slices and drop them in with the pears.
  4. Gather up the cheesecloth, with all the spices in it except for the ginger, and tie it with twine. Then drop it in with the pears.
  5. Press very gently down on the pears, so that as many are submerged as possible, without breaking the slices.
  6. Refrigerate overnight. Remove the spice bag and slices of ginger before serving.
  7. Enjoy!! ;o)

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