Your Recipe

Recipe Instructions:

2 medium ripe or slightly underripe Bosc pears (you can also use Seckels)
1 1/2 cups apple cider vinegar
6 tablespoons honey
2 teaspoons kosher salt
4 star anise pods
2 teaspoons pink (or regular) peppercorns

Halve and core the pears, and cut each one lengthwise into 12 spears. (If using Seckels, core and cut each into 4 or 6 pieces.) Pack the spears into two wide-mouth pint-size glass canning jars.
In a medium saucepan over medium-high heat, combine 1 cup of water, the vinegar, honey, salt, star anise, and peppercorns and bring to a boil, stirring until the honey and salt have dissolved. Boil for about 2 minutes. Divide the boiling-hot brine between the jars (about 1 cup each), pouring it over the pears so they are submerged.
Cover the jars with lids and set aside to cool to room temperature as the brine begins to pickle the pears. When the pears are completely cooled, refrigerate them for up to 2 weeks.