Pickled Seckel Pears

Ingredients

• 1 1/2 pounds Seckel pears
• 1 cup apple cider vinegar
• 1/3 cup granulated white sugar
• 1 teaspoon pickling salt
• 1 cinnamon stick, broken in half
• 6 cloves

Directions

1. Set up a small boiling water bath canner, along with 2 regular mouth pint jars. Put the lids in a small saucepan and warm them at a gentle simmer.
2. Rinse the Seckel pears well. Halve them, then scoop out the seeds; a small melon baller is just right for this little job.
3. In a pot, stir together the apple cider vinegar, granulated sugar, salt and 1 cup water. Bring the mixture to a boil.
4. Split the cinnamon stick halves and cloves between the 2 pint jars.
5. Pack the pear halves snugly into the jars with the cut sides facing down.
6. Ladle the hot brine over the pears, keeping 1/2 inch headspace at the top. Gently tap the jars to release air pockets, then add more brine if the level has dropped.
7. Clean the rims, place the lids on top and screw on the bands. Process the jars in the boiling water bath canner for 15 minutes.
8. Once the time is finished, lift the jars out of the canner and set them on a folded kitchen towel to cool. After they have cooled, take off the bands and check that the lids sealed. Wash away any sticky residue from the jars.
9. Put any jars that did not seal into the refrigerator. Properly sealed jars may be kept in a cool, dark spot for up to 1 year.
10. Wait at least 48 hours before opening the pears so the brine has time to season them all the way through.