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Summary
When fruit meets tangy, magic happens.
These aren’t your grandmother’s canned pears. A cold soak in white balsamic pickling liquid gives fresh pears a bright, tangy edge while keeping their delicate texture intact without being overpowering. Sweet, acidic, and unexpectedly versatile – they’re equally at home on a salad as they are spooned over ice cream. The easiest pickle you’ll ever make.
4
cups10
minutes50
kcal1
hour1
hour10
minutesWhen fruit meets tangy, magic happens.
Ingredients
220 g 2 pears, cored
131 g ½ cup 1 Tbsp white balsamic vinegar
53 g ¼ cup sugar or allulose
53 g ¼ cup water
13 g 1 Tbsp kosher salt
Directions
Before We Start
Pear Ripeness: Use firm-ripe pears. Too soft and they’ll turn mushy in the brine. Too hard and they won’t absorb the flavors well.
Cut Options: Either cut into slices or cube them. Thin slices (1/8 inch) work best in desserts and elegant presentations. Cubes (1/3 inch) hold up better in grain bowls and salads.
Keto-Friendly Option: Swap the sugar for allulose 1:1.5. The pears will taste nearly identical with a fraction of the carbs.Make the Pickling Liquid
For the pickling liquid:
131 g | ½ cup 1 Tbsp white balsamic vinegar
53 g | ¼ cup sugar (or allulose)
53 g | ¼ cup water
13 g | 1 Tbsp kosher salt
In a large bowl, combine the white balsamic vinegar, sugar (or allulose), water, and salt. Whisk vigorously for 3-4 minutes until the sugar and salt are fully dissolved. Set aside. You can reserve this in the fridge for a long time and just use when you need to pickle something.
Alternatively, make a double or triple batch of the brine and store it in a sealed container in the fridge for up to 3 months.
Prep the Pears
Cut each pear into cheeks around the core, then discard the core. Slice the cheeks thinly (about 1/8 inch) or cut into 1/3 inch cubes.Combine and Pickle
Place the cut pears in an airtight container. Pour the pickling liquid over the pears, making sure they’re fully submerged. Seal and refrigerate for at least 1 hour, or overnight for deeper flavor.How to Use
Try it in salads (especially with bitter greens and blue cheese), grain bowls, chicken salad, over ice cream or panna cotta, or on a cheese board with aged cheddar or brie.
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Additional Details About This Recipe
How long do these keep?
2-4 weeks refrigerated. Keep the pears submerged in the brine and use a clean utensil.
What type of pear works best?
Bosc and Anjou hold their shape well. Bartlett works but softens faster. Avoid very ripe or soft pears.
What can I use pickled pears for?
Salads (especially with bitter greens and blue cheese)
Grain bowls
Chicken salad
Spooned over ice cream or panna cotta
On a cheese board with aged cheddar or brie
Nutritional Facts (per ¼ recipe, approximately ⅓ cup)
(Values are estimates. Using allulose reduces carbs and sugars significantly.)
- Calories: 50 kcal
- Protein: 0 g
- Fat: 0 g
- Carbohydrates: 12 g
- Sugars: 10 g
- Fiber: 1.5 g
- Sodium: 400 mg