John, known on the river as "The Ambassador", suggested this great idea to use some of the last of my pears. Thank you, John!
Here was my version:
Mix vinegar, sugar, salt, celery seed and mustard seed in a pot and warm and stir until sugar is dissolved. Add all the chopped pears and veggies, simmer for 5 minutes. Pour into hot sterilized jars, allow 1/2" headspace, process 20 minutes (1-1000ft).
4 pints of pickled sweet and spicy.
Image credit: Cale Ruiz
Here was my version:
- 5.25 pounds peeled, chopped pears
- 2 cups chopped white onion
- 6 chopped sweet peppers (I used yellow, red and orange for some color variety)
- 2 large chopped jalapeños
- 3 cups vinegar
- 1 cup sugar
- 1 tsp salt
- 1 tsp celery seed
- 1 tsp mustard seed
Mix vinegar, sugar, salt, celery seed and mustard seed in a pot and warm and stir until sugar is dissolved. Add all the chopped pears and veggies, simmer for 5 minutes. Pour into hot sterilized jars, allow 1/2" headspace, process 20 minutes (1-1000ft).
4 pints of pickled sweet and spicy.
Image credit: Cale Ruiz