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These sweet, tangy, spiced pickled pears are a cinch to make and are the condiment you didn’t know you’ve been missing!
I’m forever putting together big cheese boards when entertaining. Often they’re considered appetizers, but I could nibble from one for dinner and be perfectly content. These boards get loaded with cheeses; hard and soft, stinky and mild. I always include bread, nuts, berries or grapes, and fruit spreads.
But this fall those big cheese boards are going to have a new addition…quick pickled pears.
Pickled pears have a sweet and tangy flavor thanks to a pickling solution of cider vinegar and sugar. Simmered in the pickling liquid are some whole autumn spices…a cinnamon stick, whole black peppercorns, and whole cloves.
You can mix it up with star anise, pink peppercorns, cardamom pods or allspice, depending on what you have in your pantry and which flavors are your favorite.
But don’t stop at cheese when it comes to pickled pears. Think out of the box!
Pickled pears would be delicious served…
…atop roasted fish or chicken,
…spooned over lamb tacos,
…sprinkled into your morning yogurt or oatmeal,
…tossed into salads with toasted nuts and dried cranberries.
And did I mention how easy these pickled pears are to make? Just 10 mins (+ hands off pickling time) and you can be on your way to transforming your next fall spread. Peter Piper has nothing on us….now get to pickling!
Let’s make Quick Pickled Pears
- Combine the sugar, salt and spices in a medium saucepan.
- Whisk in the water and cider vinegar.
- Bring to a simmer and whisk until sugar is dissolved.
- Pour over the chopped pears, cool, cover and refrigerate until ready to use.
Tips for success
- A firm and even under-ripe pear works best for this recipe to maintain shape and texture.
- Feel free to mix up your spices, but be sure to use whole ones. Smashed cardamom pods, pink peppercorns, and star anise, for example, would all make excellent substitutions or additions.
- If you’re someone that cans their preserves or condiments, these pickled pears would be an excellent canning candidate!
- Serve these on a cheeseboard; on tacos; over fish, meat or chicken; tossed in a salad; over yogurt or oatmeal.
More Homemade Condiments
These sweet, tangy, spiced pickled pears are a cinch to make and are the condiment you didn't know you've been missing!
- 3/4 cup sugar
- 1 Tbsp kosher salt
- 1 cinnamon stick
- 6 whole cloves
- 1/2 tsp whole black peppercorns
- 1 1/2 cups apple cider vinegar
- 1 cup water
- 2 pears, peeled, cored and diced (I like Anjou or Barlett)
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Combine sugar, salt and seasonings in a medium saucepan. Whisk in the cider vinegar and water.
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Bring to a simmer and stir well. Continue to simmer until sugar is completely dissolved.
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Place the diced pears in a glass jar or bowl and pour the pickling liquid over them. Be sure they are fully submerged.
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Cover and let stand at room temperature until cooled. Place in the refrigerator until ready to use. Allow them to sit in the pickling liquid for at least 4 hours for the best flavor.
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Pickled pears can be kept in the refrigerator for up to one week.
- A firm and even under-ripe pear works best for this recipe to maintain shape and texture.
- Feel free to mix up your spices, but be sure to use whole ones. Smashed cardamom pods, pink peppercorns, and star anise, for example, would all make excellent substitutions or additions.
- If you're someone that cans their preserves or condiments, these pickled pears would be an excellent canning candidate!
- Serve these on a cheeseboard; on tacos; over fish, meat or chicken; tossed in a salad; over yogurt or oatmeal.
Dawn says
What a great way to get a fast pickled fruit taste when garnishing a plate! I took off a star only because (for my taste, anyways) the amount of salt was overpowering. I’ll make this again but only use a third of the salt and then add to taste. I also had a lot of leftover syrup (my pears were medium)? Like the idea of adding more/different whole spices to make the presentation more attractive as well :-). Thanks for publishing this!
Cathy Roma says
You can always adjust the seasoning to your preference, but for me this is the winning amount. Perhaps your pears were on the smaller side? Maybe add one more pear next time if you had lots of extra syrup.