1 peck pears (Seckle pears)
10 (2-inch) pieces stick cinnamon
2 tbsp. whole cloves
4 c. sugar
1 1/2 qt. vinegar
2 tbsp. whole allspice

Wash pears; remove the blossom end only. Boil the pears for 10 minutes in enough water to cover. Drain. Prick the skins. Put spices loosely in a clean, thin white cloth; tie top tightly. Boil together for 5 minutes the spices, sugar and vinegar. Add the pears and boil for 10 minutes or until pears are tender. Let stand overnight. In the morning remove the spice bag. Drain syrup from the pears and bring syrup to boiling. Pack pears in clean, hot jars. Pour hot syrup over the pears, leaving 1/2 inch head space. Adjust lids. Process in water bath at simmering temperature (about 180 degrees) for 10 minutes.

For Kieffer pears: Use 1 peck Kieffer pears and reduce vinegar to 5 cups in recipe for pear pickle. Wash the pears, peel, cut in halves or quarters and remove hard centers and cores. Boil for 10 minutes in enough water to cover. Drain. Finish the same way as Seckle pears. Makes about 8 pints.