Ingredients for Making Pickled Pears
- Fresh pears 2 kilograms
- Water 2.5 cups
- Black pepper 8 peas
- Vinegar 125 milliliters
- Cloves 4 pieces
- Bay leaf 3 pieces
- Sugar 500 grams
- Main Ingredients Pear
Casserole - 2 pieces, a kitchen knife, cutting board, ladle, glass jars, disposable paper towels, a deep plate.
Cooking Pickled Pears:
Step 1: Prepare the pears.
For pickling, only strong, solid ripe pears with a bright taste and aroma are suitable. Rinse the fruit well, removing all dirt from the skin. It’s better to even walk over them with the soft side of the sponge once. But if the peel is too stiff, it is better to peel it off. After cutting the pears into 4 equal parts, remove the twigs and seed core. For the time being, place the prepared pears in a bowl filled with cool water.
Step 2: Cook the pears in the marinade.
In a saucepan, combine clear water, granulated sugar and table vinegar. Stir until completely dissolved, put on the fire and lower into a resulting marinade a quarter of pears. Bring to a boil and cook in boiling marinade for 5 minutes.
Step 3: Preserve the pickled pears.
While pears are boiled in a marinade, prepare jars that are sterilized in advance by laying spices on their bottom: bay leaf, cloves and peppercorns. Fill the jars with slices of pears, stacking them tightly on top of each other. Pour the remaining marinade over the cans.
Cover the jars with pickled pears lids, put them in a pan with hot water and pasteurize for 10 minutes. Then tighten the hot workpieces tightly with lids, turn them upside down and leave them for several hours until they cool completely.
As soon as the jars with pickled pears inside have completely cooled down, turn them back downside down, and with their lids up, and put them on other blanks on demand.
Step 4: Serve the pickled pears.
Serve pickled pears as a complement to meat or poultry dishes. Fruits will make your meal elegant and solemn, so be sure to save a couple of jars before the New Year's table. But on a typical day, do not forget about wonderful pickled pears, they will make a great variety in your winter diet.
Enjoy your meal!
- For blanks, use clean spring water or, in extreme cases, bottled water purchased in a store.
- Banks can be sterilized in the old fashioned way, with steam, or in the oven. To do this, place clean cans in a cold oven, and then set everything to heat to 150 degrees. Therefore, the cans must be sterilized for 15 minutes.
- You can take other spices, for example, choose cinnamon for the aroma, putting a stick on the bottom of the jar instead of a bay leaf, and for a pungent taste let there be a pod of chili pepper.