Follow LearnToPreserve on Twitter

 

Foodista Food Blog of the Day Badge

 



 

 

Dilly Pickled Onion Slices on Punk Domestics

Powered by Squarespace

This form does not yet contain any fields.

    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

    Full Disclaimer

    International Food Blogger Conference 2011 NOLA

    « Canning Pacific NW Albacore Tuna | Main | Takin' a little break... »
    Sunday
    Jan082012

    Pickled Seckel Pears

     Pickled Seckel Pears

     This recipe features one of my favorite preserving methods: a simple technique known as quick pickling. There's no need for processing the jars in big kettles full of boiling water. No valves or gauges or thermometers or timers are involved.

    You'll just need a jar with a tight-fitting lid. It's not necessary to use a Mason-type canning jar or a special sealing lid, as long as you store these Pickled Seckel Pears covered in your refrigerator.

    Start with a diminutive pear variety called a "Seckel" pear. 

     Well, don't start with just one pear. I doubt even one pound of these sassy little Seckel pears will be enough for you. Did you see how cute they are? They're only a little larger than a chicken egg.

    There are 6 Seckel pears per pound. I used 18 Seckel pears in this batch*, which happened to fit perfectly, along with their brine, in an old 62 oz. Farman's pickle jar.

    Back to the pears...wash them well and and set them aside.

    Make a brine and bring it to a boil, stirring to dissolve the sugars in the brine, which will only take a minute or two. Turn heat down to low while you go back to prepping the pears.

     

    Prick a dozen holes in each pear, so the skin won't burst later in the hot brine. No need to make it perfect. Just rotate the pear while quickly poking holes in the surface of the pear, here & there, with a toothpick or skewer.

     Add the pears to the hot brine, bring the liquid back to a boil, then reduce heat and simmer for 8-10 minutes, or until the pears seem soft when pierced with the tip of a knife.

     Remove the pan of pickled Seckel pears from the heat and let them cool. Once cool, gently spoon the pears into a jar and then carefully pour the brine over the top of them. 

     

    The pears should keep well for at least a month in their brine. In researching my own recipe, I noticed some similar pickled pear recipes said to "wait a month" to eat them, while others said to eat them "within one month".

    Confusing, right?

    How about doing what I did? I ate 3 within the first 24 hours of making them, including one that very night as soon as it cooled. The Pickled Seckel Pears added pizzazz to my plate; a dinner of roasted chicken, honey-glazed carrots, and wheat berry-kale salad.

     If I keep eating them at this rate, they'll be gone in a week. I made sure to save a few aside to eat out-of-hand as a healthy snack.

    ShuMai (my fruit-loving Pug) is happy to hear we still have plenty of fresh Seckel pears in the house. She prefers the non-pickled kind!

     

    Be sure to buy extra Seckel pears for other recipes. This versatile fruit works well cooked or served raw in salads, and on cheese plates it's an adorable edible garnish. By themselves they're a naturally sweet treat. So sweet, in fact, that they are often referred to by growers as "sugar pears."

     Good Great things really do come in small packages. 

    The time is ripe for pears!

    *Note: The printable recipe for Pickled Seckel Pears is for 1 1/2 pounds of Seckel pears, but it can be easily doubled, as shown in my photos. 

    PrintView Printer Friendly Version

    References (2)

    References allow you to track sources for this article, as well as articles that were written in response to this article.
    • Response
      Response: cv services au
      My late grandfather used to do that they made different types of pickle and preserve them like they even use ginger and garlic and carrots and mangoes also. Now my mom made them sometimes but she does not have the taste of my grandfather. He used to make such tasty pickles. ...
    • Response

    Reader Comments (6)

    You've got some really nice photo selections. The pears look so yummy! :D

    January 13, 2012 | Unregistered CommenterJulia @Flyer Printing

    What are the ingredients for the brine?

    January 13, 2012 | Unregistered CommenterKatie Albert

    Hi Katie -

    If you hover your cursor over the words "Pickled Seckel Pears" in the blog post, you'll see that the font becomes bolder. Click on "Pickled Seckel Pears when the font is bold, and it will take you to a page with a printable recipe for Pickled Seckel Pears. (You'll find the ingredients for the brine listed in the recipe.)

    So glad you're interested in making these. They're a fun project.

    Have a great weekend.

    Brook

    January 13, 2012 | Registered CommenterBrook Hurst Stephens

    Thank you Julia!
    Compliments are always appreciated :)
    And yes, those little Seckel pears are pretty darned yummy.
    Thanks for looking at my blog, and for taking the time to comment. It makes the effort worthwhile.

    January 13, 2012 | Registered CommenterBrook Hurst Stephens

    I'd like to process the jars in a water bath. Will this ruin them?
    How long would I process?

    Thanks!

    January 14, 2012 | Unregistered CommenterKatie Albert

    Katie I'll be honest with you. I made some very similar ones last year, and I processed them in a Boiling Water Bath (for about 10 minutes for pints.) They looked spectacular for a month or so, and then they began to shrivel up.

    I am not positive why they shriveled up, but I talked to other people who had the same experience. I think it had something to do with leaving the peels on, and I'll tell you why. With the same batch of Seckel pears I also did some in a homemade cranberry syrup, and they stayed perfect for months. I PEELED that batch of pears. (In fact, I still have a couple jars and they are as pretty as the day I processed them, and even more delicious too. The cranberry syrup is a very subtle pink color and it tinted the pears the same shade,)

    So IF you want to try to process them I would say "go for it!" but peel them first. I hope that makes all the difference and yours look beautiful for months and months.

    I really want to know how it turns out for you. I would try another batch but I have moved on to other projects. Today I made Cajun-spiced Pickled Green Beans, and tomorrow I'm going to dip some "Sugared Plums" in chocolate. Love rainy weekends that make me want to stay in the kitchen and cook.

    Happy Processing!

    January 14, 2012 | Registered CommenterBrook Hurst Stephens

    PostPost a New Comment

    Enter your information below to add a new comment.

    My response is on my own website »
    Author Email (optional):
    Author URL (optional):
    Post:
     
    Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>