How to Pickle Pears

Made with Sarson’s Speciality Pickling Vinegar

Speciality Pickling Vinegar


  • Zest and juice of 1 lemon
  • 10 cloves
  • 5cm fresh root ginger, sliced
  • 2 tsp black peppercorns, lightly crushed
  • 1 litre Sarson’s Speciality Pickling Blend
  • 2 cinnamon sticks
  • 1kg caster sugar
  • 2kg small pears


  1. Place lemon zest and juice, cloves, root ginger, peppercorns, vinegar, cinnamon sticks and sugar in a pan. Stir over gentle heat until sugar is dissolved.
  2. Peel, core and halve pears, add to the pan and simmer for 15-20 minutes, until tender. Remove pears with a slotted spoon and drain.
  3. Meanwhile, increase the heat and boil syrup rapidly for 15 minutes until reduced by about a third and slightly thickened. Pack the fruit into warmed Kilner jars and pour over hot syrup to cover.
  4. Seal and store in a cool place for a month before using.