Directions:
- Peel, core and quarter the pears. Mix the vinegar, sugar and ginger in a large pot and add the pears. Add the pickling spices (tied in a cheesecloth bag). Bring to a rolling boil over a medium heat. Remove from heat and pour into a large bowl. The next day, drain off the juice, bring to a rolling boil and pour it back over the pears. Repeat for 5 more days. On the seventh day, discard the spice bag, pour the pears and juices into a large pot, bring to a rolling boil and ladle into hot, sterilized preserving jars Cover and seal. (The pears will shrink and turn amber color during this pickling process.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1601.37 Kcal (6705 kJ) | ||
| Calories from fat | 20.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Sodium | 78.27mg | 3% | |
| Potassium | 3425.69mg | 73% | |
| Total Carbs | 392.76g | 131% | |
| Sugars | 343.85g | 1375% | |
| Dietary Fiber | 27.93g | 112% | |
| Protein | 12.55g | 25% | |
| Vitamin C | 350.3mg | 584% | |
| Iron | 12.4mg | 69% | |
| Calcium | 346.2mg | 35% | |
| Amount Per 100 g | |||
| Calories | 102.67 Kcal (430 kJ) | ||
| Calories from fat | 1.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 4% | |
|---|---|---|---|
| Sodium | 5.02mg | 3% | |
| Potassium | 219.64mg | 73% | |
| Total Carbs | 25.18g | 131% | |
| Sugars | 22.05g | 1375% | |
| Dietary Fiber | 1.79g | 112% | |
| Protein | 0.8g | 25% | |
| Vitamin C | 22.5mg | 584% | |
| Iron | 0.8mg | 69% | |
| Calcium | 22.2mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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