Used recipe from Paul Virant's "The Preservation Kitchen," for Pear and Vanilla Aigre-Doux -- great taste, but the texture is oh, so very sad. Suggestions on ways to use the 5 pints we didn't eat over the winter? Including, or not, the liquid?
(I used half a jar for the marinade in pierino's Mysteries of Korea Town Flank Steak that I used for chicken thighs; it was sensational, as always.)
Thanks, everyone. ;o)