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| White House Farm - October 30, 2025 - - from front yard pear tree - |
Ingredients:
- 8 cups (not quite ripe - actually mostly green) pears peeled and diced into one inch cubes
- 4 cups white vinegar
- 2 cups water
- 2 or 2.5 cups granulated sugar
- 6 star anise
- 2 large stick cinnamon, broken into three
- Zest of a lemon cut into curls with a potato peeler
- ½ tsp whole cloves
- 3 - 4 quart mason jars with rings and lids
Method:
- Peel the pears and cut into one inch cubes. Place in salt water to prevent browning - set aside.
- To make the brine - In a large cast-iron or ceramic or stainless steel sauce pan combined the water, vinegar, sugar, star anise, lemon zest, cloves.
- Bring to the boil, and then cover and simmer gently for about 10 – 15 mins.
- Meanwhile sterilize the jars in the dishwasher.
- Pack each jar with the pear cubes.
- Divide the brine and pour into each jar.
- Make sure each jar has an even distribution of spices.
- Seal tightly and let cool completely.
- Store in fridge.
- They will be good to eat after four hours - better in a week and can be stored for a couple months in the fridge.
- Serve in a salad.
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| Mama Jo’s first try… - Kroger organic pears 🍐 - Some extra things I did: 2 & 1/2 cups sugar rind of 1 & 1/2 of lemons 🍋 1 teaspoon whole cloves 3 cinnamon sticks |
