Pear pickles with cardamom & ginger are a great way to preserve in season pears and make a tasty condiment. My boys are so enjoying the green Packham pears when they are just ripe. I was lucky to manage to pickle some hard ones before they got hold of them for eating. These pears are the most beautiful light green colour and go so well with cardamom and ginger. The pickles are delicious in a spring sandwich with cheese and egg and with asparagus.
Pear pickles with cardamom & ginger
Print RecipeIngredients
- 500gms hard pears
- 1 cup apple cider vinegar
- 150gms coconut sugar
- 1/2 cup water
- 1 teaspoon cardamom pods
- 1 teaspoon mixed pepper
- 1 teaspoon coriander seeds
- 3 cinnamon sticks
- 2-3 ginger slices for each jar
Instructions
Prepare the pears by washing and quartering and depending on the size of your jars you may need to cut some into eighths
Make your brine by adding the vinegar, sugar, water and spices to a medium saucepan and stirring over medium heat to dissolve the sugar
Prepare your jars by sterilising them - see Resources
Once the brine has boiled, if the pears are very hard, add them in batches and simmer for a few minutes to soften and then remove from the brine
Pack each jar with the ginger and cinnamon and pour over the hot brine
Remove any air bubbles with a butter knife running it around the edge of the jar and gently banging the jar on the work surface on the work surface
Wipe rims with a clean tea towel and add the clean lids
Heat process for 15 minutes – see Resources
Store for 2 weeks before using – once opened store in the fridge and use within 6 months
Notes
Inspired by Sweet pickled pears Cornersmith: Salads & pickles (2018: 200).
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