Pears should always be peeled for pickling. If large cut them in half
and leave the stems on. The best pear for this purpose, also for
canning, is a variety called the "Sickle Pear." It is a small, pulpy
pear of delicious flavor. Throw each pear into cold water as you peel
it. When all are peeled weigh them and allow four pounds and a half of
white sugar to ten pounds of fruit. Put into the kettle with alternate
layers of sugar and half a cup of water and one quart of strong vinegar.
Add stick cinnamon and a few cloves (remove the soft heads). Heat
slowly and boil until tender, then remove them with a perforated
skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil
fifteen minutes longer. Put the pears in glass jars or a large earthen
jar, the former being preferable, and pour the syrup and spices boiling
hot over the fruit. When cold seal.