Pickled Pears with cranberry and ginger

By • November 14, 2010 • 12 Comments

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Author Notes: With leftover pickling liquid from cranberries (that was made with 1.5 cups cider vinegar, 3/4 cups water,1.5 cups organic cane sugar, 1.5 ounces maple syrup , 2 ounces acacia honey, 1 inch piece of ginger, sliced thin,1 lemon, sliced thin, pits removed and 1/2 teaspoon coriander (whole berries boiled together with 12 oz of cranberries) I had some fresh Bartlett pears I wanted to preserve. The recipe for pickled cranberries is also on this site. After enjoying those, I did not want to waste the pickling liquid, which had turned a beautiful red.This was an interesting way to do that. These are intended to be refrigerator pickles, good for a few weeks there.

Makes about 1 pint

  • 3 Bartlett pairs, pared, cored and cut into eights
  • 12 ounces cranberry pickling vinegar made with the ingredients above
  1. Pack the pears evenly divided in two half pint mason jars.
  2. Bring the cranberry vinegar mix to a boil. Pour over the pears.
  3. Seal. Cool. Refrigerate. Serve with roasts or alongside cheese.
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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I don't know how I missed this one. Love, love, love it! Fruit pickles are awesome.


about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

No cranberries available here yet, but I love, love, love pickled pears. What would you use instead of cranberries? ;o)


about 3 years ago Sagegreen

Maybe sour cherries or wolfberries? Sorry I have been flat our with grant deadlines, hardly able to visit our wonderful site this month, argh!! Thanks hla and nannydeb, too!


about 3 years ago nannydeb

I must have missed this last time around. Sounds delightful!


about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! Love it!!


about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful! Look amazing.


about 3 years ago Sagegreen

Thanks, sdebrango. I tried to go back to edit to create a 2 part recipe to list the pickling part, but was not able to, so wrote that part in the headnote. Originally when I posted this recipe it was for something completely different that I decided to delete.


about 3 years ago jane mcmillan

Oh my how beautiful these are and look just lucious!


about 3 years ago Sagegreen

Thanks, jane. Your sammies have me thinking of lunch at breakfast!


almost 4 years ago SallyCan

Fascinating recipe. I'd like to try it, but can't advise on botulism; perhaps some of our canning experts will chime in on it ;) ...


almost 4 years ago Sagegreen

It was really fun to make these. The rye bread ferments and makes these very "pickley" and still crunchy, without any vinegar. I am hoping our canning experts may weigh in, too. These pickles are still working well as refrigerator pickles now 2 months later.


over 3 years ago Sagegreen

I just switched the dill pickle recipe with one for pears.