4 doz. firm ripe Seckel pears
3 c. (720 mL) sugar
1 tbsp. (15 mL) mixed pickling spices
1 tsp. (5 mL) whole cloves
1 piece ginger root
1/2 lemon, thinly sliced
2 1/2 c. (600 mL) water
1 1/2 c. (360 mL) vinegar

Pare pears, leaving whole with stem intact. Tie spices in a cheesecloth bag; add to remaining ingredients; simmer 5 minutes. Add pears, a layer at a time, and cook gently until just tender, about 15 minutes. Carefully remove pears. Repeat until all pears are cooked.

Pour boiling syrup over pears. Cover and let stand 12-18 hours in a cool place. Pack pears into hot jars, leaving 1/4 inch (6 mm) head space. Remove spice bag. Heat syrup to boiling. Pour boiling syrup over pears, leaving 1/4 inch (6 mm) head space. Remove air bubbles. Adjust caps. Process pints and quarts 15 minutes in boiling water bath. Yield: 3 to 4 pints (1440-1920 mL).

Note: Other small firm ripe pears may be used. If Kieffer or sand pears are used, they should be cored, covered with hot water, simmered for 10 to 15 minutes and then drained before they are added to the pickling syrup.