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Dilly Pickled Onion Slices on Punk Domestics

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    « If you haven't tried Drinking Vinegar, you're missing out! | Main | Before we talk turkey, we need to have a chat about cranberries. »
    Wednesday
    Nov032010

    Spiced Pickled Seckel Pears packed in pints. Try saying THAT three times!

    Pints packed with Clove-Studded Seckel Pears in a spiced vinegar-based syrup.

    ~~~~~

    I stumbled upon a heckuva deal at Metropolitan Market the other day.

    Local just-picked Seckel Pears, $1.99 lb!

    According to the sign, this is $2.00/lb off the regular price. I am ashamed to admit I have paid even more than $3.99/lb for them in moments of weakness. My excuse? I can't resist them! Their rosy cheeks and diminutive size make them so adorable. If you find them very fresh, and treat them right, they are worth every penny, and then some.

    Three pounds of Seckel Pears with a golf ball, for scale.


    Pears are studded with whole cloves, then poached with spices in syrup.

     

    Pack Seckel Pears into hot jars, and fill with filtered syrup.

     

    Spiced Pickled Seckel Pears


    Beautiful preserved* in jars....


    ....or just in a bowl by themselves.

    ...and hurry...the Seckel Pears are still on sale for 6 more days!

    * The pints of Spiced Pickled Seckel Pears in these photos were processed in a Boiling Water Bath for 10 minutes. There was minimal shrinkage when they cooked, no color change and no splitting of the skins. They are sealed & shelf-stable but I would plan to eat them within 6-8 weeks, or they begin to shrivel. It doesn't affect their flavor, but they don't look as good.

    ~~~~~~~~~

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    Reader Comments (2)

    Absolutely beautiful! Too pretty to eat!

    November 4, 2010 | Unregistered CommenterVicinSea

    Thank you Vic! I just looked up your website and you have some great stuff on there :)
    I am really happy to see your link to Lacto-fermentation. Good info for sure. I just love all that yummy fermented stuff.
    Also, I have been thinking about making Carrot Jam, so seeing a recipe for it in your "Unusual Jams & Jellies" section has inspired me.
    Will be checking back with you soon.
    Thanks again,
    Brook

    November 6, 2010 | Registered CommenterBrook Hurst Stephens
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