PICKLED PEARS
Take 61b. green pears, vinegar to cover fruit, loz. cloves, 2Jib. sugar, one piece stick cinnamon, a little grated nutmeg, and all-spice. Boil the sugar with the vinegar and spices for 20-25 minutes, strain and pour hot over the peeled pears. Allow to stand for three days, then simmer the pears in the syrup, cooking very gently, for 8-10 minutes. Cook and lift whole pears carefully into bottles, covering with the spiced vinegar, and seal when cold. If a hot pickle is preferred, add whole pepper to other spices.
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Bibliographic details
New Zealand Herald, Volume LXXIII, Issue 22402, 24 April 1936, Page 7 (Supplement)
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91PICKLED PEARS New Zealand Herald, Volume LXXIII, Issue 22402, 24 April 1936, Page 7 (Supplement)
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