Seckel pears are small, hard and rather tough-skinned.
Rub off blossom ends, but leave stems and skins intact.
Cover with boiling water; simmer 10 minutes, and drain.
Tie spices in bag, and add to sugar, vinegar and 1 quart water.
Stir, and bring to boil.
Simmer 5 minutes.
Drain accumulated moisture from pears; pour hot syrup over them, bring to simmer and cook 15 minutes.
Let stand overnight.
In morning, drain, discarding spice bag.
Pack pears in sterilized jars, reheat syrup, and fill jars with it.
Makes about 8 pints.