Pickled Pears for Meat

1. 1 Pears≈ $3.80 per kg 350 g
2. 2 Sugarpack 1 kg ≈ $1.60 60 g
3. 3 Vinegar 9%pack 500 ml ≈ $1.30 40 ml
4. 4 Cinnamon to taste
5. 5 Cloves to taste
6. 6 Black peppercorns 1 g
7. 7 Salt 3 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes.

2. Wash firm pears¹, cut them into 4 pieces, and remove the cores. Leave the peel on. You should have about 350 g.

3. Bring 200 ml water to a boil with 60 g sugar², 3 g salt, cinnamon, cloves, and peppercorns, and simmer for 3 minutes. Pour in 40 ml vinegar³.

4. Lower the pears¹ into the marinade and keep them over low heat for 3 minutes, without cooking them until soft.

5. Pack the pears¹ tightly into the jar and pour in the boiling marinade up to the rim.

6. Cover with the lid and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil, then seal and turn upside down.

7. Wrap until cooled for 24 hours. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 2 weeks. The flavor develops after 2 weeks.