Pickled Pears

Pickled Pears

Pickled Pears 

Starting to think ahead for Christmas here in Norway. Pears are in season and I love Pickled Pears to have alongside cold meats in the holidays. I decided to make a jar of Pickled Pears. I used a 1 litre jar and around 750g of local Pears.


The local Pears seem to be of the conference variety so were perfect for this recipe.


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  • 450 g Granulated Sugar
  • 450 ml White Wine Vinegar
  • 1 Cinnamon Stick broken in half
  • 4 strips of Lemon Peel
  • 1 tsp cloves
  • 1 tsp mixed peppercorns
  • 2 Sprigs fresh Rosemary


  1. Sterilise a 1 Litre jar and allow to dry in a warm oven.
  2. Add the sugar, vinegar and spices plus lemon peel to a large saucepan and bring to the boil over a medium heat.
  3. Peel the pears with a vegetable peeler or sharp knife, leaving the stalk on.
  4. Add the pears to the sugar and vinegar and boil gently for 10 minutes.
  5. Add the sprigs of rosemary and boil for another 5 minutes.
  6. Carefully remove the sterilised jar from the oven
  7. Put the pears in the jar using tongs.
  8. Turn up the heat and let the sugar and vinegar mixture boil vigorously for another 5 minutes until syrupy.
  9. Carefully pour the syrup over the pears and gently add the cinnamon stick, spices, lemon peel and rosemary sprigs down the sides of the pears.
  10. Seal the jar and allow to cool(this will take several hours)
  11. Store for 2 months before opening.
  12. once opened keep in the fridge and use within 2 weeks.

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