Soaked pears for the winter: 5 recipes for cooking in barrels and jars, storage

Everyone knows that you can wet apples. But few have tried soaked pears. But soaked pears are very easy to cook for the winter. You just need to spend about an hour cooking, let the product brew for 20-30 days. And as a result - a dish with an unusual taste, every day pleasing all family members. We share recipes for making delicious pickled pears.

Subtleties of cooking

Basic cooking details:

Any variety of fruit can be used, and for sour options, increase the amount of granulated sugar.

1. Spices are placed between the layers of fruits, while avoiding bitter tastes. This may spoil the taste of the blanks.
2. Use either boiled or filtered water.
3. Only one size of fruit is placed in a barrel or jar.

Rules for choosing pears

The choice of fruits is an important aspect of the preparation of seamings, so the following rules are followed:

Choose medium-sized fruit.

1. Use firm fruit, leave soft for jam.
2. All pears should be the same maturity.
3. Rotten or broken fruits are not suitable.

How to prepare containers?

Pears are soaked in various containers - these can be barrels or large glass jars. Each container option requires special handling.

For soaking fruits, oak barrels are chosen, which are preliminarily poured with boiling water.

Then, clean straw is placed on the bottom and along the walls of the barrels. Hay is also placed on the last layer of fruits.

Glass containers can be sterilized in various ways, such as steam, oven or water. The main condition for all options is that the jars and lids are washed with soda and then wiped thoroughly.

How to soak pears for the winter at home?

There are a lot of options for preparing pears for the winter, and they all allow some freedom of action - you can put a little more or less ingredients. However, s alt is handled with care, as the fruits will either oversaturate or turn sour.

Also take into account that in the first 7 days the wort must be poured into the container. This is necessary so that the blanks do not deteriorate.

Easy jar recipe

Wetting fruits in jars is very easy, and for this recipe you will need:

• pears - 5 kg;
• water - 2.5 l;
• sugar - 125g;
• flour - 75g

Fruits are laid out in jars, then a solution is prepared. To prepare it, water, sugar and flour are mixed. 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 put away for storage.

Cinnamon or vanilla is added to the water to acquire different flavors. In addition, take into account that not wheat, but rye flour is used to prepare the solution. If desired, flour is replaced with bread crusts.

With apples and dill

To cook pears with apples and dill you will need:

• water - how much will it take;
• dill - optional;
• apples - optional;
• pears - optional.

Initially, dill is poured on the bottom of the barrel, apples are put, dill again. Thus, the components are alternated until the barrel is full. After they add a few handfuls of fruits, close the barrel around and put a load on top.

With cranberries

To prepare pickled pears with lingonberries you need to take:

• pears - 10 kg;
• lingonberries - 500 g;
• water - 10 l;
• curdled milk - 10 spoons;
• s alt - 2 tablespoons;
• dry mustard - 1 spoon.

First, the fruits are laid up with leaves in a barrel, lingonberries are placed on top. Then proceed to the preparation of the broth.To do this, mix water, s alt, mustard, yogurt, and then boil. After the fruit is poured with broth and insisted for 10 days. After this period, the barrels are taken out to the basement.

In honey syrup

As necessary ingredients take:

• pears - optional;
• water - 1 bucket;
• s alt - 100 g;
• honey - 2 cups.

First, the wort is prepared, for which honey and s alt 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 - optional;
• water - 10 l;
• sugar - 300 g;
• s alt - 100 g;
• flour - 200g

The fruits are laid out in dense rows in barrels, and then closed with bottoms with holes - the fat is poured through them.To prepare the wort, flour, s alt and sugar are diluted in water. The solution is then boiled, cooled and poured through the holes. They are not closed for a week, and the barrels are stored at a temperature of 18 degrees. At the same time, the foam is removed daily, otherwise the fruits will deteriorate. After a week, the barrels are closed and placed in the 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.

1. For long-term storage, barrels of fruit are placed in a cool place.
2. Glass jars can be placed in the refrigerator, while barrels are not stored in the room. However, there is an opinion that at room temperature, fruits are stored for 1 to 2 weeks after the end of fermentation.
3. If possible, pears are placed in the basement.

If all the requirements are met, seamings are stored for six months.

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