Ingredients
Method
Main
1.Combine vinegar, sugar, peppercorns and 200ml water in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Add pears, remove from heat and set aside to cool (1-2 hours), then refrigerate until chilled (1-2 hours). Serve with terrine. Pickles are best eaten on day of making.
Note This recipe makes about 1 litre.
Notes
