Pears in pickle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

For pickling pears

9lb. of fruit ↝ Pears, raw [Fruits and Fruit Juices]
3lb. of sugar ↝ Sugar, NFS [Sugars and honey]
one quart of vinegar ↝ Vinegar [Mustard and other condiments]
1/2oz. of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
the rind one lemon ↝ Lemon, raw [Citrus fruits]

Instructions (7)

When just ripe, peel the pears very smoothly, halve them, remove the core, and wash quickly in fresh cold water.
Meantime boil the vinegar, sugar, &c., skim it, and put in as many pears as will lie side by side without overcrowding.
Now boil these quickly, over a brisk fire, till soft.
If left in too long they will turn brown and unsightly.
Lift them out with a skimmer, and put them carefully in jars, round side uppermost, never touching then with a fork.
Proceed thus till all are done, then pour the syrup over them.
After a few days, boil up the liquor again as stated above.

Original Text

Pears in pickle.—For 9lb. of fruit allow 3lb. of sugar, one quart of vinegar, ½oz. of cinnamon, and the rind оne lemon. This fruit pickles remarkably well. When just ripe, peel the pears very smoothly, halve them, remove the core, and wash quickly in fresh cold water.
Meantime boil the vinegar, sugar, &c., skim it, and put in as many pears as will lie side by side without overcrowding. Now boil these quickly, over a brisk ﬁre, till soft. If left in too long they will turn brown and unsightly. Lift them out with a skimmer, and put them carefully in jars, round side uppermost, never touching then with a fork. Proceed thus till all are done, then pour the syrup over them. After a few days, boil up the liquor again as stated above.

Notes

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