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
- Wash the pears, remove the blossom end and prick the skins; or peel if desired.
- Boil the pears 10 minutes in water to cover; drain.
- 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.
- 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