Title: Pickled Pears
Categories: Penn Preserve
Yield: 1 Servings

14	lb	Pear
1	qt	Cider vinegar
6	lb	Sugar
1	ts	Cloves, whole
1	ts	Cinnamon, stick

DIRECTIONS ------------------------------------------------------------ Any good preserving pear may be used. Slice and remove core or pickle whole; the latter method is preferred when Sickel pears are used. Peel pears. Put spices in a small cheese cloth bag and add to the vinegar and sugar and bring to a boil. Add pears and cook until tender. The pears will look clear when tender. Remove them with a spoon and place them in sterilized jars. Boil the syrup until it becomes thick, the pour it over pears and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Converted by MMCONV vers. 1.20

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