Pickle & Preserve

Pickled Pears with cranberry and ginger

November 14, 2010
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
In This Recipe
  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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