{"id":7893,"slug":"pickled-pears","title":"PICKLED PEARS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["pears","white sugar (four pounds and a half to ten pounds of fruit)","water (half a cup)","strong vinegar (one quart)","stick cinnamon","cloves (remove the soft heads)"],"ingredients_norm":["pear","white sugar","water","strong vinegar","cinnamon","clove"],"steps":["Pears should always be peeled for pickling. If large cut them in half and leave the stems on.","Throw each pear into cold water as you peel it.","When all are peeled weigh them and allow four pounds and a half of white sugar to ten pounds of fruit.","Put into the kettle with alternate layers of sugar and half a cup of water and one quart of strong vinegar.","Add stick cinnamon and a few cloves (remove the soft heads).","Heat slowly and boil until tender, then remove them with a perforated skimmer, and spread upon dishes to cool.","Skim the boiling syrup and boil fifteen minutes longer.","Put the pears in glass jars or a large earthen jar, the former being preferable, and pour the syrup and spices boiling hot over the fruit.","When cold seal."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w105:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bcfcaa96eec51d8c4467b2528aea484eed5386a160b83c9b416075b0dfb52b70","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-pears"}