300 mlwhite wine vinegar150 gmcaster sugar½ tspwhole black peppercorns3ripe but firm corella pears
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.