Boil the vinegar, sugar, cinnamon broken in small pieces, and bay leaves for eight minutes. Pare and core the pears, then stick two cloves into each pear. Put the pears into the vinegar a few at a time, cook until tender, and pack into sterilized jars.
Reduce the syrup one-half, then strain it over the pears and seal.
Another Method: Peel and core one peck of pears, then chop them with two red seeded peppers, two green seeded peppers and six large onions. Put them into a preserving pan with three cupfuls of vinegar, one teaspoonful of powdered allspice, one teaspoonful of powdered cloves, one teaspoonful of powdered ginger, two tablespoonfuls of salt, one tablespoonful of ground mustard and one cupful of brown sugar. Mix well, bring quickly to a boil, then simmer until all are tender.