Pickled Pears with cranberry and ginger

By Sagegreen
November 14, 2010
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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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