PICKLED SECKEL PEARS (about 4 quarts)

8 pounds Seckel pears

ten 2 inch long cinnamon sticks

2 tablespoons whole cloves

2 tablespoons allspice berries

4 pounds (9 cups) sugar

1 quart cider vinegar

2 cups water

1. Wash the pears, remove the blossom end and prick the skins; or peel if desired.

2. Boil the pears 10 minutes in water to cover; drain.

3. Tie the spices in cheesecloth. Combine the sugar and vinegar with the water, add the spices and boil 5 minutes.  Add the pears, cover and cook 10 minutes longer or until the pears are tender.  Let stand overnight.

4. Remove the spice bag and reheat to boiling. Pack the pears in hot sterile jars.  Return syrup to a boil and pour it over the pears, filling the jars to the top.  Seal.

from Craig Claiborne, The New York Times Cookbook