Instructions

• Prepare pickling vinegar:
• 01 Place ALL of the pickling ingredients in a medium sized saucepan. On a low heat slowly bring everything to the boil and simmer for a minute or two, stirring well to make sure all the sugar has dissolved.
• Prepare the pears:
• 02 Whilst the vinegar is heating, remove a thin layer of the outer skin of the pear, using either a sharp knife or quality peeler. Do not remove the stalk or core. A special tip to prevent browning before cooking create a Lemon Juice Peeling Soak, in between peeling each pear, plunge each one into a bowl of cold water with a squirt of fresh lemon juice until all are ready to cook.
• Cook the pears:
• 03 Gently add each pear to the now dissolved hot picking vinegar and simmer until they look soft and translucent. They should also be tender when tested with a small skewer. Remove from the heat and carefully remove all the pears with the lemon and cinnamon, placing gently into the preserving jar.
• Reduce the vinegar and assemble:
• 04 Once the pears have been removed place the pan back on the heat and boil furiously for 5 minutes or so until the amount of liquid has been reduced to approximately 425 mls. Pour this hot liquid over the pears and any pickling spices found in the pan. Make sure the pears are submerged in the hot liquid. Now leave to become quite cold, before sealing with the lid.
• Storage:
• 05 Keep jar in a cool, dark place and best if allowed ONE month to steep before eating.
• Serve:
• 06 Delicious when drained from the pickling vinegar and accompanied with your favourite cheese, cracker or fresh bread.