Pickle & Preserve

Pickled Pears with cranberry and ginger

November 14, 2010
0 Ratings
  • Makes about 1 pint
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.

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • hardlikearmour
  • AntoniaJames
  • nannydeb
  • fiveandspice
  • jane mcmillan
    jane mcmillan

10 Reviews

hardlikearmour September 14, 2011
I don't know how I missed this one. Love, love, love it! Fruit pickles are awesome.
AntoniaJames September 14, 2011
No cranberries available here yet, but I love, love, love pickled pears. What would you use instead of cranberries? ;o)
Sagegreen September 15, 2011
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!
nannydeb September 12, 2011
I must have missed this last time around. Sounds delightful!
fiveandspice September 11, 2011
Yum! Love it!!
jane M. September 10, 2011
Oh my how beautiful these are and look just lucious!
Sagegreen September 10, 2011
Thanks, jane. Your sammies have me thinking of lunch at breakfast!
SallyCan November 14, 2010
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 ;) ...
Sagegreen November 14, 2010
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.
Sagegreen December 30, 2010
I just switched the dill pickle recipe with one for pears.