TOP 5 step-by-step recipes for making soaked pears for the winter
Everyone knows that you can wet apples. But few people have tried pickled pears. But pickled pears are very easy to cook for the winter. You just need to spend about an hour on cooking, let the product brew for 20-30 days. And as a result - a dish with an unusual taste, daily delighting all family members. We share recipes for making delicious pickled pears.
The subtleties of cooking
The main subtleties of cooking:
Any kind of fruit can be used, and for sour options, increase the amount of granulated sugar.
- Spices are placed between the layers of the fruit, while beingware of bitter tastes. This can spoil the taste of the preforms.
- Use either boiled or filtered water.
- Only one size of fruit is placed in a barrel or jar.
Pear selection rules
The choice of fruit is an important aspect of making seals, therefore, they are guided by the following rules:
Opt for medium sized fruits.
- Use firm fruit, leave soft for jam.
- All pears must be of the same ripeness.
- Rotten or broken fruit will not work.
How to prepare containers?
Pears are soaked in various containers - these can be barrels or large glass jars. Each of the container options requires special processing.
For soaking fruits, oak barrels are chosen, which are pre-doused with boiling water.
Then clean straw is placed on the bottom and along the sides of the barrels. Hay is also placed on the last layer of the fruit.
Glass containers can be sterilized in a variety of ways, such as steam, oven or water. The main condition for all options is that the jars and lids are washed with baking soda and then wiped thoroughly.
How to soak pears for the winter at home?
There are a lot of options for cooking pears for the winter, and they all allow some freedom of action - you can put a little more or less ingredients. However, salt is handled with care, as the fruit will either be oversaturated or sour.
It is also taken into account that in the first 7 days, wort is necessarily added to the container. This is necessary so that the workpieces do not deteriorate.
A simple recipe in banks
Soaking fruits in jars is very simple, and for this recipe you will need:
- pears - 5 kg;
- water - 2.5 l;
- sugar - 125 g;
- flour - 75 g.
The fruits are laid out in jars, then a solution is prepared. To prepare it, mix water, sugar and flour. The fruits are poured with the resulting infusion, and then kept for 2 weeks at a temperature of about 18 degrees.
At the end of fermentation, the jars are removed for storage.
Cinnamon or vanilla is added to the water to acquire different flavors. In addition, it is taken into account that for the preparation of the solution, not wheat, but rye flour is used. If desired, the flour is replaced with bread crusts.
With apples and dill
To prepare pears with apples and dill, you will need:
- water - how much will go away;
- dill - optional;
- apples - optional;
- pears - optional.
Initially, dill is poured on the bottom of the barrel, apples, dill again. Thus, the components are alternated until the barrel is full. Then add a few handfuls of fruits, close the barrel around and put a load on top.
With lingonberry
To prepare soaked pears with lingonberries, you must take:
- pears - 10 kg;
- lingonberry - 500 g;
- water - 10 l;
- yogurt - 10 spoons;
- salt - 2 tablespoons;
- dry mustard - 1 spoon.
First, the fruits are laid out with leaves upside down in a barrel, lingonberries are placed on top. Then they start cooking the broth. To do this, mix water, salt, mustard, yogurt, and then boil. After the fruit is poured with broth and infused for 10 days. After this period, the barrels are taken to the basement.
In honey syrup
Take as necessary ingredients:
- pears - at the discretion;
- water - 1 bucket;
- salt - 100 g;
- honey - 2 cups.
First, a wort is prepared, for which honey and salt are dissolved in water. After the fruit is placed in a barrel and poured with broth.
In a barrel
For cooking you will need:
- pears - at the discretion;
- water - 10 l;
- sugar - 300 g;
- salt - 100 g;
- flour - 200 g.
The fruits are laid out in dense rows in barrels, and then covered with bottoms with holes - the fat is poured through them. To prepare the wort, flour, salt and sugar are diluted in water. Then the solution is boiled, cooled and poured through the holes. They are not covered for a week and the barrels are kept at 18 degrees. At the same time, the foam is removed daily, since otherwise the fruits will deteriorate. After the expiration of a week, the barrels are closed and placed in a cellar, where fermentation continues for about a month.
Terms and conditions of storage
Storing pickled pears is very simple, you just need to follow the rules:
A dark place is selected for storage.
- For long-term storage, barrels of fruit are placed in a cool place.
- Glass jars can be placed in the refrigerator, while barrels are not stored in the room. However, it is believed that at room temperature, fruits are stored for 1 to 2 weeks after the end of fermentation.
- If possible, pears are placed in the basement.
If all requirements are met, the seals are stored for six months.
