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Ingredients
- 2 quart Prickly pears Measure before cutting
- 2 c. Sugar
- 2/3 c. Vinegar
- 3 ounce Red cinnamon candies
- 1 tsp Pickling spice
- 1/2 tsp Whole cloves -- optional
Directions
- Remove skins of prickly pear fruit. (They're more easily handled if you burn off the spines first.) Cut in halves lengthwise and remove seeds. Tie the pickling spice and cloves in a small piece of cheesecloth. Combine bag and all ingredients but pears. Cook pears in the syrup till transparent.
- Remove cc bag. Put pickles and syrup in canning jars with two-piece lids
- (you know, the flat part with rubber around edge and the screw-on outer ring.) Process for 15 min in boiling water to cover. If you do not have a canner, you can use any large covered kettle. Be sure to place a rack or possibly folded dish towel under the jars before boiling. By Barbara Barte, courtesy
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