Pickled Pear Recipe
4 quarts Pears
2 pounds white sugar
2 cups vinegar
1/2 ounce Cinnamon Whole
1/4 ounce whole cloves
Dip the pears into hot water and remove the skins. Remove the calyx end and leave the stems intact.
Boil sugar, vinegar, and cinnamon for 20 minutes.
Add fruit carefully to the syrup and cook until tender.
Pack fruit into clean pint jars. Place a few cloves into each jar. Fill jars to top with hot syrup.
Seal jars according to canning guidelines