Pickled Pears with cranberry and ginger
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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.
- Sagegreen
Makes about 1 pint
- 3 Bartlett pairs, pared, cored and cut into eights
- 12 ounces cranberry pickling vinegar made with the ingredients above
- Pack the pears evenly divided in two half pint mason jars.
- Bring the cranberry vinegar mix to a boil. Pour over the pears.
- Seal. Cool. Refrigerate. Serve with roasts or alongside cheese.
- This recipe was entered in the contest for Your Best Pears
Tags: spicy
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over 1 year 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.
over 1 year 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)
over 1 year 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!
over 1 year ago nannydeb
I must have missed this last time around. Sounds delightful!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Yum! Love it!!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Beautiful! Look amazing.
over 1 year 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.
over 1 year ago jane mcmillan
Oh my how beautiful these are and look just lucious!
over 1 year ago Sagegreen
Thanks, jane. Your sammies have me thinking of lunch at breakfast!
over 2 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 ;) ...
over 2 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 2 years ago Sagegreen
I just switched the dill pickle recipe with one for pears.