Mama Shofs Pear Pickles Recipes

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QUICK SWEET-AND-SOUR PICKLE SPEARS



Quick Sweet-and-Sour Pickle Spears image

Provided by Food Network

Categories     side-dish

Time 2h50m

Yield 1 quart

Number Of Ingredients 7

5 Persian cucumbers, quartered lengthwise
2 dill sprigs
1 clove garlic, smashed
1 cup apple cider vinegar
1/4 cup sugar
2 teaspoons kosher salt
2 teaspoons mustard seeds

Steps:

  • Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.

PICKLED PEARS



Pickled pears image

A stylish and gorgeous treat, spooned out of the jar with a little of the syrup

Provided by Good Food team

Categories     Side dish, Snack

Time 45m

Yield Makes enough to fill a 1-1.5 litre kilner jar

Number Of Ingredients 9

1 lemon or orange
10 cloves
2 tsp black peppercorn , lightly crushed
1 tsp allspice berries, lightly crushed
5 cm piece fresh root ginger , sliced
1 litre/1¾ pints cider or white wine vinegar
2 cinnamon sticks
1kg bag caster sugar
2kg small pears

Steps:

  • Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
  • Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
  • Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.

NANA'S SOUTHERN PICKLED PEACHES



Nana's Southern Pickled Peaches image

Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.

Provided by BLUEROWZE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h25m

Yield 32

Number Of Ingredients 6

4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks

Steps:

  • Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
  • Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 28.3 g, Fiber 0.5 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g

PEAR PICKLES



Pear Pickles image

Make and share this Pear Pickles recipe from Food.com.

Provided by Diana Adcock

Categories     Pears

Time 19h20m

Yield 3 pints

Number Of Ingredients 9

6 lbs pears, peeled,cored and halved
4 cups water
2 teaspoons fresh fruit, mixed with the water in a large glass bowl
1 teaspoon pickling spices
1 teaspoon clove (whole)
1 inch gingerroot
3 cups white sugar
1 1/2 cups white vinegar (thats at least 5 percent acidity)
1/2 cup lemon slice (thin-around 1 small lemon)

Steps:

  • As you prepare the pears add them to the fruit fresh bath.
  • Tie pickling spice, cloves and ginger root in a spice bag.
  • Prepare liquid by combining the spice bags, sugar, water, vinegar and lemon slices in a large stainless steel or enamel saucepan.
  • Bring to a boil, cover and boil gently for 5 min.
  • Transfer pears to pickling liquid to create a single layer.
  • Cook 7 minutes.
  • Remove and place in a large bowl.
  • Repeat until all pears are cooked.
  • When all the pears are cooked pour the pickling liquid over them.
  • Cover and let stand 12-18 hours-in a cool place.
  • Pack pears in clean hot jars-remove spice bags and bring liquid to a boil.
  • Pour over pears leaving 1/2 inch head space.
  • Seal and process 15 minutes at altitudes up to 1000 feet.

PICKLED PEARS



Pickled Pears image

Make and share this Pickled Pears recipe from Food.com.

Provided by Diana Adcock

Categories     Pears

Time P1DT15m

Yield 3 pints

Number Of Ingredients 9

6 lbs pears, peeled,cored and halved
4 cups water
2 teaspoons fruit fresh or 2 teaspoons lemon juice
1 teaspoon pickling spices
1 teaspoon whole cloves
1 (1 inch) piece gingerroot
2 1/2 cups white sugar
1 1/2 cups white vinegar
1/2 large lemon, cut into thin slices

Steps:

  • Soak pears in water& fruit fresh/lemon juice to keep from browning.
  • Tie pickling spice, ginger and cloves in a spice bag.
  • Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
  • Bring to a boil, cover and boil for 5 min.
  • Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
  • Repeat until all pears are poached.
  • Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
  • Remove pears and discard spice bag and lemons.
  • Bring liquid to a boil.
  • Pack pears into clean, hot jars.
  • Pour boiling liquid to cover leaving 1/2 inch head space.
  • Remove bubbles and seal.
  • Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

Nutrition Facts : Calories 1203, Fat 1.2, SaturatedFat 0.1, Sodium 23.2, Carbohydrate 310.6, Fiber 29.2, Sugar 256.2, Protein 3.7

BEST EVER SWEET PICKLES



Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

  • In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

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