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Directions:
Pare, core and cut small, eight pounds hard pears (preferably the fresh
green Bartlett variety), half as much sugar, quarter pound Canton
ginger. Let these stand together overnight. In morning add one pint of
water, four lemons, cut small. Cook slowly for three hours. Pour into
small jars. Seal when cold. Keeps indefinitely.
The Most Popular Pickle Cookbooks
• Pretty Pantry Gifts: A Recipe and Wrapping Kit for Jams, Sauces, and Pickles• Graham Kerr's Simply Splenda Cookbook: Recipes for Everything from Jam and Pickles to Cakes and Pies• The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas• Hollyhocks and Radishes: Mrs Chard's Almanac Cookbook• St. Mary's Cookbook Favorite Recipes 1984 from the Women of St. Mary's (Appetizers, Pickles, Relishes, Soups, Salads, Vegetables, Main Dishes, Breads, Rolls, Pastries, Cakes, Cookies, Desserts, Candy, Jelly, Preserves, Beverages, Microwave, Misc.)• Hollyhocks and Radishes Mrs Chards Almanac Cookbook• The Overlake School Cookbook• A New Zealand Country Harvest Cookbook (More than 150 delicious and practical recipes for jams and preserves, pickles and sauces, beverages, cakes, breads and desserts, with decorative ideas for autumn flowers and foliage.)• Picklicious; 125 Extraordinary Recipes a Cookbook for People Who Are Passionate About Pickles• Myrtle's Country Kitchen |
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