9 easy recipes for making pickled pears for the winter
Pears are more than 80% water, but the remaining 15–20 percent contain essential oils, fiber, pectins. The calorie content of the fruit does not exceed 42 kcal. Fruits ripen closer to autumn, so for the winter they squeeze juices from them, boil compotes and jams. Pears marinated with apples, plums or oranges make a real combination. Canned fruits are well stored, they are eaten with pleasure by both adults and children.
Features of pickling pears for the winter
Most sweet fruits are used to prepare compotes, preserves, jams, marmalade, which are used as a dessert. Many varieties of pears are excellent for pickling, without sterilization, they retain their useful composition, perfectly complement meat dishes, and are served with wine, ridge, liquor.
Depending on what is put into the marinade, the fruit will take on a pungent, delicate or spicy taste.
How to choose and prepare the right ingredients?
Fruits with hard pulp and thin skin are suitable for winter preservation. Fruits with a tough skin must be cleaned of it. Before cooking, the pears are washed with running cool water, halved or crushed into 4 parts, the tails and the core with seeds are cut off.
The fruits can be pickled whole.
Container preparation
Pears are closed in glassware with a volume of 1 l to 3. Banks without chips are thoroughly washed with soda, mustard powder or laundry soap, and then disinfected from bacteria and fungi, sterilizing:
- in a saucepan with boiling water;
- in a double boiler;
- in the oven;
- in the microwave.
For disinfection of a liter container, 10-12 minutes is enough. Dishes with a volume of 3 liters need to be disinfected for half an hour.
How to pickle pears at home?
Many women cover fruit using a personally verified recipe. Some prefer to sterilize preservation, others simply pour boiling water over the fruits several times.
Whole pickled
A delicious and aromatic dessert does not spoil for a long time, it retains most of the useful components if citric acid is added to pears. A container with a volume of 3 liters holds 2 kg of whole fruit, without cutting into parts:
- The fruits are washed under the tap, the tails are removed.
- Clean pears are placed in a saucepan, where sugar is poured, water is poured.
- The dishes are placed on the stove, after the liquid boils, the fruits are transferred to a sterile container, 5 g of acid are added, the jar is filled with hot syrup.
To marinate pears using this simple recipe, take 2 cups of sugar, two liters of water.After rolling up, the container is turned over and wrapped.
With apples
In August, various fruits ripen, from which you can make an assortment. For pickling, it is better to choose slightly unripe winter pears and any apples:
- The fruits must be thoroughly rinsed, removed the middle, chopped into slices and put in a liter container with cinnamon and 2 grape leaves.
- Boil water on the stove, pour sugar into it, remove from heat and add vinegar.
- The fruit container is filled with hot marinade and sterilized for a quarter of an hour.
Pears and apples are used in the same amount. A 1 liter jar will hold 6–8 fruits, depending on their size. For pouring, you need 2 glasses of water, 2 tablespoons of vinegar, 40 g of sugar. Some women prepare this dessert in small jars.
With citric acid
Children enjoy aromatic pears in a marinade. Dessert can be fed to babies as it is made without vinegar. To pickle 900 grams of fruit, you will need:
- ½ tsp citric acid;
- 0.5 cups of sugar;
- half a liter of water;
- 3 carnation buds;
- laurel leaf;
- cinnamon.
The fruits are washed, crushed into quarters, cut out the core, peeled and put in a solution with citric acid, after which they are dipped for 3 minutes in boiling water.
The fruits are removed with a slotted spoon, sugar is poured into the water, spices are added, boiled and placed in a sterile dish, the remaining acid is sent, sealed with lids.
With vinegar
Pears with concentrated marinade and spices go well with meat, are used with wine. To close a kilogram of fruit, take:
- a glass of sugar;
- 0.5 l of water;
- 3 l. bite;
- 5-6 peppercorns;
- 1 bay leaf;
- 2 carnation buds.
The fruits are washed, freed from the tails and the middle, chopped into slices. Water is poured into a saucepan or stewpan, sugar is poured, marinade is boiled. Slices of pears are dipped into it, boiled for 4–5 minutes, seasoned with vinegar. Spices are placed in a clean container, the jar is filled with marinade, the fruits are tightly packed, pasteurized under a lid in a container with water for a quarter of an hour.
In Polish
A simple recipe can be used by women who both work and raise children. It won't take much time to cook.
A three-liter container will hold a kilogram of fruits, cut in half, small fruits are taken whole.
5 liters of water are poured into a large bowl, when bubbles appear in it, pour citric acid. The fruits are boiled for 4–6 minutes and removed to a bowl to cool.
A couple of clove buds, peppercorns and cinnamon, pears are placed at the bottom of the container, which are shifted with lemon rings. A marinade is made from sugar, vinegar and water, a jar of fruit is filled with it and sealed with lids.
To harvest pears in Polish you need:
- 1 citrus fruit;
- 1 tsp citric acid;
- 250 g sugar;
- ½ liter of vinegar;
- spices.
The container does not need to be sterilized, which saves time. The fruits are aromatic, have a delicate and piquant taste.
With garlic
An original appetizer, which is highly appreciated by true gourmets, is obtained from sweet fruits that are marinated with spicy vegetables and garlic, seemingly incompatible with fruits.
Pears, which need 2 kg, are washed, the middle is removed, and chopped into slices. A kilogram of carrots is cut into pieces. Put 5 allspice peas, 6 cloves buds in a container, pour 10 g of cardamom, a glass of sugar, pour water, boil on the stove. When the composition is infused, put garlic cloves and celery.
Each pear is stuffed with a piece of carrot and placed in a glass container, which is filled to the top with marinade, closed and insulated for a while.
With oranges
Citrus fruits give zest to pears. To prepare a dessert for the winter from 2 kg of fruit, you will need:
- 2 cups sugar
- lime;
- orange.
Pears are washed under the tap, cut off the skin, core, thrown into boiling water and boiled for 3-4 minutes. The fruits are removed and sent to cold water. The zest is removed from lime and orange and used as a filling for cooled pears. The fruits are sent to a clean glass container, which is filled with syrup made from two glasses of sugar and 2 liters of water. Three-liter cans are disinfected by boiling for about half an hour.
Spicy pears for meat and salads
Sweet preservation is used as a dessert. Women know how to cook an appetizer that is served with the second course - baked chicken, roast meat.
To please a family with a spicy side dish, you will need 2.5 kg of pears, which are cut into 2 parts, the core is removed:
- From one and a half liters of water, a kilogram of brown sugar and a spoonful of salt, marinade is cooked, fruits are boiled in it for 5 minutes.
- The fruits are removed from the liquid, laid out in containers, in each of which are placed cardamom, 2 or 3 or juniper berries, a lemon circle, if desired, ginger.
- The marinade is heated, 100 ml of the bite is added and poured into a container with pears.
- The containers are placed in a saucepan and sterilized in water.
Turn the dishes over to check for leaks. The neck should be at the bottom.
No sterilization recipe
So that the container with pickled fruits does not additionally boil, a preservative is added to the finished syrup, for 2 kilograms of pears it is taken:
- a glass of vinegar;
- ½ kg of sugar;
- 60 g salt;
- sweet and black peas - 20 pcs.;
- cloves;
- Bay leaf.
Pure fruits without seeds and pith are crushed into quarters. The marinade is cooked by combining spices in the form of sugar and salt with 1.5 liters of water, then vinegar is added. Put pears in the syrup and leave for 2-3 hours. Seasoning is poured into a glass container. Warm up the marinade with fruits, which are taken out with a fork, sent to containers, and boiling syrup is poured. Hermetically sealed jars are taken to the cellar.
Terms and conditions of storage
Fruit marinated with vinegar or citric acid does not need to be drained into the basement. In the apartment, they will not deteriorate until next spring, but nevertheless, conservation is better stored in a cool room.
