Pickled pears for the winter: 9 simple step-by-step recipes

Pears are more than 80% water, but the remaining 15-20 percent contain essential oils, fiber, pectins. The calorie content of fruits does not exceed 42 kcal. Fruits ripen closer to autumn, therefore, for the winter, juices are squeezed out of them, compotes and jams are cooked. Pears marinated with apples, plums or oranges make a real combination. Canned fruits keep well and are eaten with pleasure by both adults and children.

Peculiarities of marinating pears for the winter

Most of the sweet fruits are used to prepare compotes, preserves, jams, marmalade, which are used as a dessert.Many varieties of pears are excellent for pickling, retain their useful composition without sterilization, perfectly complement meat dishes, are served with wine, horseradish, liquor.

Depending on what is put in the marinade, the fruit gets a sharp, delicate or spicy taste.

How to choose and prepare the right ingredients?

For preservation for the winter, fruits with hard pulp and thin skin are suitable. Fruits with a hard skin must be peeled off. Before cooking, the pears are washed with running cool water, divided in half or chopped into 4 parts, cut off the tails and the core with seeds.

Fruits can be pickled whole.

Preparation of containers

Pears are closed in glassware with a volume of 1 to 3 liters. Jars without chips are thoroughly washed with soda, mustard powder or laundry soap, and then disinfected from bacteria and fungi, sterilizing:

• in a pot of boiling water;
• in a double boiler;
• in the oven;
• in the microwave.

10-12 minutes are enough to disinfect a liter container. Dishes with a volume of 3 liters need to be disinfected for half an hour.

How to pickle pears at home?

Many women close fruit using a recipe they personally tested. Some prefer to sterilize the preservation, others simply pour boiling water over the fruit several times.

Whole marinated

Delicious and fragrant dessert does not spoil for a long time, retains most of the useful components if citric acid is added to pears. In a 3-liter container, 2 kg of whole fruit can be placed without cutting it into pieces:

1. Fruits are washed under the tap, tails are removed.
2. Pure pears are placed in a saucepan, where sugar is poured, water is poured.
3. The dishes are put on the stove, after boiling the liquid, the fruits are transferred to a sterile container, 5 g of acid are added, the jar is filled with hot syrup.

To pickle pears using this simple recipe, take 2 cups of sugar, two liters of water. After rolling, the container is turned over and wrapped up.

With apples

In August, different fruits ripen, from which you can make assorted. For pickling, it is better to choose slightly unripe pears of winter varieties and any apples:

1. Rinse the fruits thoroughly, remove the middle, chop into slices and put in a liter container with cinnamon and 2 grape leaves.
2. Boil water on the stove, pour sugar into it, remove from heat and add vinegar.
3. 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 will need 2 cups of water, 2 tablespoons of vinegar, 40 g of sugar. Some women prepare this dessert in small jars.

With citric acid

Children enjoy fragrant pears in 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 cup sugar;
• half a liter of water;
• 3 carnation buds;
• laurel leaf;
• cinnamon.

The fruits are washed, chopped into quarters, the core is cut out, peeled and put in a solution with citric acid, after which they are dipped in boiling water for 3 minutes.

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, corked with lids.

With vinegar

Pears with concentrated marinade and spices go well with meat, are consumed with wine. To close a kilogram of fruit, take:

• glass of sugar;
• 0.5L of water;
• 3 l. bite;
• 5-6 peppercorns;
• 1 bay leaf;
• 2 carnation buds.

Fruits are washed, freed from ponytails and cores, chopped into slices. Water is poured into a saucepan or stewpan, sugar is poured, the marinade is boiled. Slices of pears are lowered into it, boiled for 4-5 minutes, seasoned with vinegar.Spices are put in a clean container, the jar is filled with marinade, 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 work and raise children. It won't take long to cook.

A three-liter container will hold a kilogram of fruits, cut in half, small fruits are taken whole.

Pour 5 liters of water into a large bowl, when bubbles appear in it, pour citric acid. The fruits are boiled for 4-6 minutes and removed into a bowl to cool.

A couple of cloves, peppercorns and cinnamon, pears are placed at the bottom of the container, which are shifted with lemon rings. They make a marinade out of sugar, vinegar and water, fill it with a jar of fruit and cork with lids.

For harvesting pears in Polish you need:

• 1 citrus fruit;
• 1 tsp citric acid;
• 250g sugar;
• ½ liters of vinegar;
• spices.

Tara does not need to be sterilized, which saves time. Fruits are fragrant, have a delicate and piquant taste.

With garlic

The original appetizer, which is highly appreciated by true gourmets, is obtained from sweet fruits that are marinated with vegetables, spices and seemingly incompatible with fruits garlic.

Pears, which need 2 kg, are washed, the middle is removed, chopped into slices. A kilogram of carrots is cut into pieces. 5 peas of allspice, 6 cloves are placed in a container, 10 g of cardamom, a glass of sugar are poured, water is poured, boiled 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 warmed for a while.

With oranges

Citrus fruits give pears a twist. To prepare a dessert for the winter of 2 kg of fruit, you will need:

• 2 cups of 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 the lime and orange and used as a filling for the cooled pears. Fruits are sent to a clean glass container, which is filled with syrup, boiled from two glasses of sugar and 2 liters of water. Three-liter jars 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 prepare an appetizer that is served with main courses - baked chicken, roast meat.

To please the family with a spicy side dish, you will need 2.5 kg of pears, which are cut into 2 parts, the core is removed:

1. From one and a half liters of water, a kilogram of brown sugar and a spoonful of s alt, marinade is boiled, fruits are boiled in it for 5 minutes.
2. Fruits are removed from the liquid, laid out in containers, each of which is placed cardamom, 2 or 3 or juniper berries, a circle of lemon, optionally, ginger.
3. The marinade is heated, 100 ml of a bite is added and poured into a container with pears.
4. The containers are placed in a saucepan and sterilized in water.

To check if liquid seeps out, the dishes are turned over. The neck should be at the bottom.

Recipe without sterilization

In order not to boil the container with pickled fruit additionally, a preservative is added to the finished syrup, it is taken for 2 kilograms of pears:

• glass of vinegar;
• ½ kg of sugar;
• 60g s alt;
• scented and black peas - 20 pcs.;
• carnation;
• bay leaf.

Pure fruits without seeds and core are crushed into quarters. The marinade is cooked by combining spices in the form of sugar and s alt with 1.5 liters of water, then vinegar is added. Put the pears into the syrup and leave for 2-3 hours. Seasoning is poured into a glass container. They heat the marinade with fruits, which they take out with a fork, send them to containers, pour boiling syrup. Hermetically sealed cans are taken to the cellar.

Terms and conditions of storage

Fruits marinated in vinegar or citric acid do not have to go down to the cellar. In the apartment, they will not deteriorate until next spring, but still preservation is best stored in a cool room.

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