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Juniper-Pickled Pears

A perfect pickled side dish for raclette.
Course Side Dish
Keyword pickled-pears
Servings 8
Author Jane, adapted from "Wine Food," by Dana Fran and Andrea Slonecker


  • 2 medium Bosc pears, just underripe
  • 1-1/4 cups apple cider vinegar
  • 1 cup water
  • 6 tablespoons honey
  • 2 teaspoons kosher salt
  • 2 teaspoons juniper berries
  • 2 sprigs fresh rosemary


  • Halve and core the pears. Cut each half into 4 lengthwise spear pieces. Pack the pear spears into a canning jar with a wide-mouth. (you may need two jars)
  • In a medium sauce pan combine the vinegar, water, honey, salt, and juniper berries. Bring to a boil over medium-high heat, stirring to dissolve the honey and salt. Boil for 2 minutes. Pour the hot brine into the jar with the pear spears, covering the pears completely. Add the rosemary sprigs. Cover the jars and cool at room temperature for about 4 hours. Pears may be used immediately or refrigerated for up to a month.