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Pickled pears

Pickled pears

A star rating of 4.7 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus a month storing
  • Easy
  • Makes enough to fill a 1-1.5 litre kilner jar

A stylish and gorgeous treat, spooned out of the jar with a little of the syrup



  • 1 lemon or orange
  • 10 cloves
  • 2 tsp black peppercorn , lightly crushed
  • 1 tsp allspice berries, lightly crushed
  • 5 cm piece fresh root ginger , sliced
  • 1 litre/1¾ pints cider or white wine vinegar
  • 2 cinnamon sticks
  • 1kg bag caster sugar
  • 2kg small pears


  • STEP 1

    Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.

  • STEP 2

    Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.

  • STEP 3

    Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.

Recipe from Good Food magazine, November 2004

Goes well with


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A star rating of 4.7 out of 5.17 ratings

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