![]() ![]() Add the rest of the vinegar and all the remaining spices and sugar. Pack into sterilised storage jars, with at least 2.5cm headspace. Sprinkle with the salt, ginger, saffron and 4 tbsp of the vinegar. Drain the contents of the pan and spread in a 5cm layer in a shallow non-metallic dish. Peel, core and cut up the pears and add them to the pan. Put the vegetables into a large pan of water and slowly bring to the boil. Wash and peel the root vegetables and slice them thinly.
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