Pickled Pears

• 16 Kiefer or other hard winter pears, peeled, cored, and cut into 1/2-inch-thick wedges
• Juice of 1 lemon
• 4 cups cider vinegar
• 4 cups sugar
• 2 teaspoons pickling spices

1. Slice the pears, dropping each slice immediately into a nonreactive bowl filled with the lemon juice to avoid discoloration.
2. In a heavy nonreactive soup pot, combine the pears with the remaining ingredients and 1 cup of cold water.
3. Bring to a boil over high heat.
4. Reduce the heat to low and simmer the pears for 45 minutes until almost tender.
5. Using a slotted spoon, transfer the pear wedges to sterilized jars.
6. Divide the spices equally among the jars.
7. Add enough of the syrup to reach 1/2 inch from the jar rims.
8. Wipe the rims and seal with the lids.
9. Cool to room temperature.
10. Store the pickled pears in the refrigerator.
11. (Keeps 3 to 4 weeks.)

winter, lemon, cider vinegar, sugar, pickling spices

Taken from www.cookstr.com/recipes/pickled-pears (may not work)