Pickled Pear Spices

These aromatic, spicy pickled pears keep for ages and make wonderful homemade gifts. Allspice, peppercorns and juniper - best known for the primary flavouring in gin - add a wonderfully distinctive flavour and fragrance to the pears, while the kick from the chilli balances out their sweetness. These pickled treats can be eaten cold with a selection of cold cut meats, or warmed and served with rich game or goose. 

Makes: 2-3 large jars

You Need:

  • 8 small pears (conference are best) - peeled, halved and cored
  • 600ml vinegar (white wine or cider vinegar is best)
  • 300g caster sugar
  • ½ lemon - thinly sliced
  • PICKLED PEAR SPICES:  (1 portion / 1 tbsp) Ginger, bay, allspice, juniper, pink pepper, black pepper, chilli, yellow mustard*


  • 2-3 large jars


  1. Preheat the oven to 100°C/gas mark ¼ 
  2. Wash the jars and lids in warm soapy water, rinse, then place in the oven for 5-10 minutes or until dry to sterilise them
  3. Boil the vinegar, sugar, lemon and PICKLED PEAR SPICES for 5 minutes or until the sugar has dissolved
  4. Add the pears to the pan and simmer for 20 minutes or until they’re softened and slightly translucent
  5. Layer the pears in the sterilised jars then pour over the hot vinegar mix, including all the spices
  6. Leave to mature for at least a couple of weeks before eating them
  7. The pickled pears should keep for several months
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From: £1.60

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