Quick Recipe Version (TL;DR)

Yield: About 8 servings (2 x 1-quart jars)
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 12 hours 40 minutes (including chilling)

Quick Ingredients

8 small firm pears (about 3 lb), peeled, halved, cored
3 cups water
2 1/2 cups apple cider vinegar (5% acidity)
1 1/2 cups granulated sugar
1/4 cup honey
2-inch piece fresh ginger, peeled and sliced into coins
6 whole star anise
2 cinnamon sticks
8 whole cloves
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon kosher or pickling salt
2 tablespoons lemon juice
1 (1 x 3-inch) strip lemon or orange zest
2 clean 1-quart glass jars with lids (or 4 pint jars)

Do This

1. Wash and dry jars. Peel, halve, and core pears; toss with lemon juice to prevent browning.
2. In a pot, combine water, vinegar, sugar, honey, salt, ginger, star anise, cinnamon, cloves, peppercorns, coriander, and citrus zest.
3. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer 5 minutes to infuse the spices.
4. Pack pear halves snugly into jars, cut side down or upright. Tuck some ginger slices and whole spices around the fruit.
5. Carefully ladle hot brine over pears, covering them completely and leaving about 1/2 inch headspace at the top.
6. Tap jars gently to release air bubbles, add extra brine if needed, then seal with lids once slightly cooled.
7. Cool to room temperature (about 40 minutes), then refrigerate at least 12 hours before serving, preferably 24–48 hours.

Why You’ll Love This Recipe

Beautiful, jewel-like pears in a fragrant brine flavored with star anise, ginger, and warm spices.
Perfect make-ahead treat for cheese boards, roasted meats, or spooned over yogurt and ice cream.
Surprisingly simple: a quick simmered brine and a short hands-on prep, then the fridge does the rest.
Flexible and customizable with easy variations like vanilla-cardamom or a hint of chili heat.

Grocery List

Produce: 8 small firm pears (Bosc, Anjou, or similar), 1 lemon, fresh ginger root, optional orange (for zest).
Dairy: None required (serve later with cheese, yogurt, or ice cream if desired).
Pantry: Apple cider vinegar (5% acidity), granulated sugar, honey, kosher or pickling salt, whole star anise, cinnamon sticks, whole cloves, black peppercorns, coriander seeds, optional red pepper flakes, optional vanilla bean, clean glass jars with lids.

Full Ingredients

For the Pears

8 small firm pears (about 3 lb total), such as Bosc or Anjou
2 tablespoons fresh lemon juice (to prevent browning)

For the Spiced Pickling Brine

3 cups water
2 1/2 cups apple cider vinegar (5% acidity)
1 1/2 cups granulated sugar
1/4 cup honey
1 teaspoon kosher or pickling salt (non-iodized)
2-inch piece fresh ginger, peeled and sliced into thin coins
6 whole star anise
2 cinnamon sticks
8 whole cloves
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
1 (1 x 3-inch) strip lemon or orange zest (use a vegetable peeler)
Optional: 1/4 teaspoon red pepper flakes for gentle heat
Optional: 1 vanilla bean, split lengthwise, for a warm, dessert-like aroma

Equipment

2 clean 1-quart (1-liter) glass jars with lids, or 4 pint jars
Medium saucepan (at least 3-quart capacity)
Cutting board and sharp knife
Vegetable peeler
Ladle and heatproof measuring cup or funnel for easy pouring
Tongs or slotted spoon

Step-by-Step Instructions

Step 1: Choose and Prep the Pears

Pick pears that are firm but not rock-hard; they should hold their shape when pickled. Overripe pears will turn mushy in the hot brine. Rinse and dry the fruit. Using a vegetable peeler, peel each pear. Cut them in half lengthwise (or into quarters for larger pears) and use a small spoon or melon baller to scoop out the core and seeds. Trim away the fibrous stem area.

Place the prepared pears in a large bowl and gently toss with 2 tablespoons of lemon juice. This helps prevent browning while you make the brine. Set aside.

Step 2: Prepare the Jars

Wash your jars and lids in hot, soapy water, then rinse well. For refrigerator pickles, you simply need very clean jars, not sterilized. If you like, pour very hot tap water into each jar and let sit for a few minutes to warm them; this helps reduce temperature shock when adding the hot brine. Drain just before packing with pears.

Step 3: Build the Spiced Pickling Brine

In a medium saucepan, combine the water, apple cider vinegar, granulated sugar, honey, and salt. Add the ginger coins, star anise, cinnamon sticks, cloves, black peppercorns, coriander seeds, and citrus zest strip. If using, add the red pepper flakes and split vanilla bean.

Place the pan over medium-high heat and stir occasionally until the sugar and honey are completely dissolved, about 3–5 minutes. Bring the mixture just to a boil, then reduce the heat to low and simmer gently for 5 minutes. This short simmer helps the spices bloom and flavor the brine deeply.

Step 4: Pack the Pears into the Jars

While the brine simmers, pack the lemon-tossed pears snugly into the clean jars. Stand the halves upright, cut side toward the glass if possible, for a pretty presentation. You can trim the bottoms slightly so they sit flat if needed. Leave about 1 inch of space at the top of the jar.

Tuck a few ginger slices and whole spices from the pot into each jar (you can fish them out with tongs or a spoon). Distribute the star anise and cinnamon sticks evenly so each jar looks attractive and has plenty of flavor.

Step 5: Add the Hot Brine

Carefully remove the saucepan from the heat. Using a ladle and, if you have it, a canning funnel, pour the hot brine over the pears in each jar. Make sure to divide the remaining spices and ginger pieces fairly evenly between jars. Fill until the pears are completely submerged, leaving about 1/2 inch of headspace at the top.

Gently tap each jar on a folded kitchen towel to release trapped air bubbles. If the liquid level drops below the pears, top up with more hot brine from the pan. Wipe the rims of the jars with a clean, damp cloth to remove any drips.

Step 6: Cool, Cover, and Chill

Loosely set the lids on the jars (do not fully tighten yet) and let them cool at room temperature until they are no longer hot to the touch, about 30–40 minutes. Once cooled, tighten the lids until fingertip tight and transfer the jars to the refrigerator.

Allow the pears to pickle for at least 12 hours before tasting; for the best flavor and color, wait 24–48 hours. Over this time, the pears will absorb the sweet-tangy, spiced brine and become more deeply flavored.

Step 7: Serve and Enjoy

To serve, use a clean fork or tongs to gently lift the pears from the jar, letting excess brine drip back. Serve chilled or at cool room temperature. These spiced pickled pears are wonderful alongside a cheese board (especially blue cheese, aged cheddar, or goat cheese), with roast pork or duck, or sliced over yogurt, oatmeal, or vanilla ice cream.

Always use a clean utensil to remove pears from the jar and return them promptly to the refrigerator after serving to keep them fresh and safe to eat.

Pro Tips

Choose the right pears: Firmer varieties like Bosc, Anjou, or Concorde hold their shape best. If all you can find are softer pears, reduce the simmer time of the brine slightly and handle them very gently.
Adjust sweetness to taste: For a tangier pickle, reduce the sugar to 1 1/4 cups. For a more dessert-like pear, increase sugar to 1 3/4 cups and keep the honey.
Keep pears submerged: If pieces float, you can tuck a clean slice of citrus peel or a small piece of parchment on top to help hold them under the brine.
Flavor develops over time: The spice flavor will deepen over several days. If you prefer a lighter spice profile, remove the whole spices from the jar after 3–4 days.
Use the leftover brine: The spiced brine makes a lovely addition to salad dressings, pan sauces for pork or chicken, or as a splash in sparkling water or cocktails.

Variations

Vanilla-Cardamom Pears: Add 6–8 lightly crushed green cardamom pods and a split vanilla bean to the brine. Omit the cloves if you want a softer, perfume-like flavor that is especially good for dessert pears.
Spicy Chili Pears: Increase red pepper flakes to 1/2 teaspoon and add 1 small dried chili to each jar. This version is excellent served with rich cheeses or fatty meats.
White Wine Vinegar & Rosemary: Replace 1 cup of the water with dry white wine and swap the apple cider vinegar for white wine vinegar. Add 1 small sprig of fresh rosemary to each jar and reduce the star anise to 3 pods total for a more herbal, savory profile.

Storage & Make-Ahead

Store the jars in the refrigerator at all times. Properly cooled and refrigerated, these spiced pickled pears will keep for up to 3 weeks. The texture is best in the first 10–14 days; after that, they may soften slightly but will still be delicious. Always make sure the pears are fully covered by brine; if needed, top up with a little extra vinegar-water mixture (equal parts) that you have briefly boiled and cooled.

This recipe is ideal for making ahead of holidays or gatherings. You can prepare the brine up to 3 days in advance and refrigerate it, then reheat to a boil and proceed. The pears themselves are best made at least 1 day before serving to allow the flavors to fully develop.

Nutrition (per serving)

Approximate values per serving (1 pear half plus about 2 tablespoons brine): 120 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 30 g carbohydrates; 4 g fiber; 26 g sugars; 1 g protein; about 120 mg sodium. Actual values will vary depending on pear size and how much brine is consumed.

Spiced Pickled Pears with Ginger and Star Anise