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Harry & David pears
(peeled, cored, and sliced 1/4 inch thick)
apple cider vinegar
Divide the sliced pears among two 8-ounce canning jars. Set aside.
In a large saucepan, bring the vinegar, sugar, pickling spice, cinnamon, nutmeg, and allspice to a boil on medium-high heat.
Turn the heat to low and simmer until the sugar is dissolved. Remove the cinnamon stick and discard.
Carefully divide the vinegar mixture between the two jars.
Place the lid on the jars and refrigerate for 1 hour.
Pickled pears will last in the refrigerator for up to 5 days.
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