PICKLES
Pickling has long been used to preserve foods. Almost all foods can be pickled (even fruit).
Pickled foods store very well and work so well in the winter months when fresh produce is not available.
Below is my take on pickled pears.
INGREDIENTS
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12 pears with the skin off
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0.5 liter of water
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0.5 liter of cider vinegar
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200g of sugar
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Handful of peppercorns
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Vanilla pods. 1 per jar for jam jar size split in half.
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Handful of ginger.
HOW TO
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Bring the water, vinegar, peppercorns and sugar to a boil until it has reduced slightly. The sugar needs to devolve fully.
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In a jar add sliced raw pears, the vanilla and ginger. Top up your sterilized jars with the hot liquid and lid on straight away.
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Store them for about a month before eating.
These are absolutely beautiful with cheese & cold sliced meat.