Pear and Chilli Pickles



1 x 26g packet pickling spice
750ml white grape vinegar
250ml water
400g (500ml) Huletts White Sugar
10ml salt
250ml x 6 ripe, firm pears, peeled and chopped
250ml chillies, pips removed (optional) and chopped



  1. Bind the pickling spice together in a muslin cloth.
  2. Over medium heat place the vinegar, water, sugar and salt in a pot and add the pickling spice. Stir until the sugar has dissolved.
  3. Bring to the boil and boil for 5 minutes.
  4. Add pears and chillies and boil for another 15 minutes.
  5. Spoon into sterilised jars and seal.
  6. Leave for 1 week before using.

HINT: 2 bay leaves, 6 whole cloves, 10 coriander seeds, 1ml salt, 10 peppercorns can be used instead of pickling spice
Recipe: Lucia van Zyl, WAU North West

Serving Suggestions: Serve with any meat but it is particularly nice with pork or mixed in with a green salad.

Store in a cool, dry place for 2 – 3 weeks to allow the pickle to mature.