Hairy Bikers Pickled Pears Recipes

HAIRY BIKERS' PICKLED PEARS RECIPE

Steps:

• Peel the pears carefully leaving the stalk intact.
• In a large cast-iron or ceramic saucepan, place the water, vinegar, sugar, star anise, allspice berries, lemon zest, cloves and juniper berries. Bring to the boil, and add the pears then cover and simmer gently for about 10 - 15 mins until the pears are poached. Remove the pears and set aside.
• Boil the poaching liquor for about 5 mins to intensify the flavours.
• Meanwhile sterilise the jars. Either boil them in a pan or place them in the oven to kill any bugs. Remember to remove the rubber rings first.
• Pack six or seven pears into each jar, divide the liquor and pour into each jar. Make sure each jar has an even distribution of spices.
• Place a sprig of Rosemary into each jar.
• Seal tightly and store. They will be good to eat after a week and can be stored for up two months.

PAM'S PICKLED PEACHES OR PEARS

Steps:

• 1. Drain, reserve juice. Put 1/2 c juice in saucepan. Pack fruit slices or halves in a clean quart canning jar.
• 2. To the juice in the saucepan add vinegar and sugar, add salt and mixed pickling spice (I take out most of the red pepper flakes before using). Heat on low to dissolve sugar and simmer for a few minutes til you can taste the spices in a sample. Turn off heat, let cool a minute and strain the hot juice into the jar over fruit. (WHEN YOU POUR THE SYRUP OVER THE FRUIT, YOU CAN LEAVE THE SPICES IN FOR A MORE SPICY TASTE.)
• 3. Put on the lid and let cool on the counter, then refrigerate for at least a day or two before eating to allow spices to permeate the fruit.
• 4. Because these are NOT water processed or sterilized, they must be stored in the fridge. They are best eaten within a week or two. If you leave the spices in the syrup, you may want to remove as many bay leaves or whole cloves as possible to keep those spices from overwhelming the other flavors.