Recipe: Pear Pickle, Allergen-Free, Vegan

Pear pickle

A chef friend, Chef Billy Brigtsen
, made this for me, at a dinner party a few years ago. I asked him to write out the recipe which I posted here BUT I never made it myself and now I have. It couldn’t be easier and it’s a delight.

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Pickled Pears


Adapted from Chef Billy Brigtsen


1 c plain white %5 acidity vinegar 

1 c water


2 t salt


3 T maple syrup


1 T whole coriander seeds


1 t red pepper flakes


1 coin of ginger, peeled


1 bay leaf 

3 whole cloves


1.75 lbs of Bosc or seckle pears, skinned, cored and sliced thinly 

1 shallot, sliced thinly 

In a non-reactive pot, combine vinegar, water, spices and bring to a boil. Once boiled add the sliced fruit, swirl everything together and bring back to a quick boil. Once boiled, take the pot off the heat. Allow the pickle to cool in a non-reactive container like a glass bowl. Transfer to a sealable safe container and refrigerate. Give them a few hours to allow the flavors to  meld together and enjoy for up to two weeks.