Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Pears > Pickled Pears

Pickled Pears


To one gallon of moderately strong vinegar, add a small handful of cloves (not ground), several sticks of cinnamon, sugar enough to make vinegar quite sweet. Take small pears, and with a small pointed knife remove all blemishes, but do not pare them. Put vinegar on the stove. When it comes to a boil, fill kettle as full of pears as will boil; set on back of stove, and boil slowly for three and one-half hours; fill your cans, and seal while very hot.


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Attributed to Mrs. F. E. Blake.


Recipes Tried and True (1894).

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