2 quarts prickly pears fruit
2 cups sugar
2/3 cup vinegar
3oz red cinnamon candies
whole cloves (Opt)
Measure the 2 quarts prickly pears whole. Remove the skins, cut each fruit in half lengthwise and remove the seeds. Cook pear halves until transparent in a syrup made of the sugar, vinegar, and cinnamon candies. If you choose to use the cloves, put them in a little cheesecloth bag so they can be removed before the pickles are put in jars, that are equipped with standard canning lids. Process for 15 minutes in a boiling water bath.
