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Mustard Pears

10 servings

Ingredients

• 5 kg pears (Kaiserkrone)
• 2 sticks horseradish, in slices
• 10 pcs bay leaves
• 20 g allspice berries
• 20 g black peppercorns
• 20 g cloves
• 200 g white, ground mustard
• 3 l vinegar

Instructions

1. The long, narrow 'Kaiserkrone' pear variety is best.
2. Wipe the pears clean, place them unpeeled in cold water, and boil until easily pierced.
3. For every 5 kilograms of pears, use the following ingredients: 2 sticks of cleaned, sliced horseradish, 10 bay leaves, 20 grams of allspice berries, 20 grams of black peppercorns, 20 grams of cloves, and 200 grams of white ground mustard, mixed with 3 liters of vinegar.
4. Place the cooled pears in an earthenware pot, sprinkle the spices between them, and pour the vinegar with mustard over them.
5. Seal the pot and place in an airy cellar.

Modernized from a treasured 19th-century German cookbook.