- 1x 500ml jar
- 2 pears
- 300ml white wine vinegar
- 70ml water
- 2 tbsp caster sugar
- Pinch sea salt
- Lemon 3x pared zest
- Squeeze of lemon juice
- ½ cinnamon stick
- 2 green cardamom pods
- ½ tsp black pepper corns
- 3 sprigs lemon thyme or thyme
Selaks Origins Cabernet Sauvignon
Prep the pears, peel and slice into wedges or cubes.
Make your vinegar brine by combining the remaining ingredients in a pot, bring to a simmer, dissolve the sugar and salt and allow to cool.
Pack the prepped pear, without squashing, into a cooled sterilised jar and pour over the brine to completely submerge.
Tap the jar on the bench to release any bubbles and seal.
Keeps for 6-8 months sealed, once opened keep in the fridge and consume within 4-6 weeks.