Pickled Seckel Pears Recipes

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PICKLED SECKEL PEARS



Pickled Seckel Pears image

A spicy memory of sweet summer from Pennsylvania Dutch country. Any good preserving pear may be used, but the Seckel is preferred. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Pears

Time 1h30m

Yield 6 quarts

Number Of Ingredients 5

14 lbs seckel pears, peeled, sliced and cored (or may be pickled whole)
1 quart cider vinegar
1/2 cinnamon stick, broken into pieces
1 teaspoon whole cloves
6 lbs sugar

Steps:

  • Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil.
  • Add pears and cook until tender (the pears will look clear when tender).
  • Remove the pears with a spoon and fill sterilized jars.
  • Boil syrup until thick.
  • Pour over pears and seal.

SPICED PICKLED PEARS



Spiced Pickled Pears image

Season: August to December. I love pickled fruits and always look forward to opening a jar to serve with cold poultry and ham. Small, hard pears are ideal for use in this recipe, and it's a very good way to deal with a barrel-load of them. If you stick with the basic quantities of sugar and vinegar, this recipe can easily be adapted for use with other fruits and different spices (see the variations below).

Yield makes two to three 16-ounce jars

Number Of Ingredients 7

1 1/4 cups cider vinegar or white wine vinegar
2 cups granulated sugar
1 ounce fresh ginger, bruised
1 (2-inch) piece of cinnamon stick
1 teaspoon allspice berries
2 1/4 pounds small, firm pears
1 teaspoon cloves

Steps:

  • Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil. Turn down the heat to a simmer.
  • Meanwhile, start peeling the pears, keeping them whole and with stems attached. Stud each pear with 2 or 3 cloves and add to the hot vinegar. Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).
  • Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears. Cover the jars with vinegar-proof lids (see p. 22). Keep for at least 1 month before using. Use within 1 year.
  • Different spices can be used - try cardamom and coriander, with a flake or two of dried chile.
  • Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove. Immerse them in cold water briefly, then peel. Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.
  • Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting). Use well-colored ornamental varieties.

EDNA LEWIS'S SPICED PEARS



Edna Lewis's Spiced Pears image

These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks.

Provided by Francis Lam

Categories     dessert

Time 7h

Yield 2 1/2 pounds pears, plus about 2 cups syrup

Number Of Ingredients 5

1 teaspoon cloves
1 1/2 pounds dark brown sugar
1 1/2 cups vinegar
Pinch of salt
2 1/2 pounds pears

Steps:

  • In a large saucepan over medium heat, toast the cloves, shaking the pan, until they're very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
  • Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
  • Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
  • Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer's directions.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 0 grams, Carbohydrate 105 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 96 grams, TransFat 0 grams

PICKLED PEARS



Pickled Pears image

Make and share this Pickled Pears recipe from Food.com.

Provided by Diana Adcock

Categories     Pears

Time P1DT15m

Yield 3 pints

Number Of Ingredients 9

6 lbs pears, peeled,cored and halved
4 cups water
2 teaspoons fruit fresh or 2 teaspoons lemon juice
1 teaspoon pickling spices
1 teaspoon whole cloves
1 (1 inch) piece gingerroot
2 1/2 cups white sugar
1 1/2 cups white vinegar
1/2 large lemon, cut into thin slices

Steps:

  • Soak pears in water& fruit fresh/lemon juice to keep from browning.
  • Tie pickling spice, ginger and cloves in a spice bag.
  • Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
  • Bring to a boil, cover and boil for 5 min.
  • Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
  • Repeat until all pears are poached.
  • Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
  • Remove pears and discard spice bag and lemons.
  • Bring liquid to a boil.
  • Pack pears into clean, hot jars.
  • Pour boiling liquid to cover leaving 1/2 inch head space.
  • Remove bubbles and seal.
  • Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

Nutrition Facts : Calories 1203, Fat 1.2, SaturatedFat 0.1, Sodium 23.2, Carbohydrate 310.6, Fiber 29.2, Sugar 256.2, Protein 3.7

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