Soaked pears for the winter: recipes

Few make pickled pears for the winter. The product is underestimated when canning vegetables, other fruits, berries. Harvesting apples, tomatoes or cabbage is a common practice. Pears can rarely be found among preserves, only fresh or in the form of jam, preserves. But peeing is also a good way to prepare fruit.

Rules for choosing pears for peeing for the winter

Wetting pears at home requires pre-selection of foods. Fruit is chosen according to the following rules:

• the fruit should be medium in size, ripe;
• if possible - without stony formations;
• take dense fruits, soft ones do not fit;
• fruits must be of the same ripeness;
• broken, wrinkled, rotten, damaged pears are not suitable.

The variety of fruits is of secondary importance, the main thing is sweet or sour-sweet taste, density, wholeness of the skin. Occasionally it is permissible to take sour varieties, then they are sweetened more.

How to wet pears for the winter

There are few general guidelines for wetting fruit. The main requirement is purified or boiled water. Press and spices are used as needed.

How to soak pears at home in jars

The recipe for soaked pears in cans is universal. Would need:

• 5 kg of fruits;
• 2.5 liters of water;
• 125 g sugar;
• 75 g flour.

Next, perform the following actions:

1. The fruits are placed tightly in jars.
2. Flour and sugar are diluted with water.
3. Fruits are poured with the solution.
4. Withstand at a temperature of 18 degrees for up to two weeks.
5. After the termination of fermentation, they are removed for storage.

Add cinnamon, cloves, vanilla to the water. Then the dish acquires more flavors.

How to soak pears in a barrel for the winter

It is not always convenient to cook pickled pears in barrels in an apartment, the area may not allow you to allocate enough space. For urinating in barrels you will need:

• 10 kg of fruit (as much as possible, as the containers allow);
• 5 liters of water;
• 250 g sugar;
• 150 g flour;
• rye straw.

The amount of products is changed in accordance with the needs, proportionally adjusting the entire recipe. Prepare the dish like this:

1. The barrel is lined with straw, previously washed and scalded.
2. Lay the fruit in layers, and put straw between each row.
3. Sugar and flour are diluted with water. If the solution is hot, cool.
4. Pour pears with liquid.
5. Maintain the product at a temperature of 16 ° C for up to 16 days.

After 30 days, the dish is ready.

Soaked pear recipes

There are three main ways to prepare fruit:

• with lingonberry, it doesn't matter what else will be put in the jar, the workpiece always has a sour taste;
• with honey - the point is to replace the sugar in the recipe, this is considered a healthier way;
• with wort - use malt instead of flour.

An ordinary recipe that does not require additional components is called classic.

Classic pickled pears for the winter

To prepare the workpiece, you should take:

• 20 kg of fruit;
• 1 kg of mustard;
• 10 - 15 liters of cool boiled water.

Manufacturing is simple:

1. Raw materials are washed with cold water, wiped with a woolen cloth.
2. Placed in pre-washed jars. Mustard is poured on each layer.
3. Maintain the container for a day in a dark cool place.
4. Pour in water.
5. Cover the jars with parchment, tie with twine.

After 1 month, the dish is ready.

Pickled wild pears

Pickled wild game pears in cans are prepared according to a recipe that requires the following ingredients:

• 10 kg of fruit;
• 250 g sugar;
• 150 g flour, preferably rye;
• 5 liters of water.

Cooking goes like this:

1. Fruits are tightly packed in jars with a minimum volume of 5 liters. It is recommended to line the cans with straw like barrels.
2. Dilute flour with water, add sugar, salt, stir.
3. The solution is poured into the contents of the jar.
4. The containers are kept for 7 days at 18 ° C.
5. Then the liquid is added, the workpiece is removed to the basement, refrigerator, canopy.

Do not store soaked food in a warm room.

Pickled pears at home with lingonberries

For a recipe with lingonberries, you will need:

• 10 kg of fruit;
• 0.5 kg of lingonberries;
• 10 liters of water;
• 10 teaspoons of yogurt;
• currant leaves, spices to taste;
• 2 tablespoons of salt;
• 1 tablespoon mustard powder

Prepared according to the following scheme:

1. Fruits and lingonberries are spread in rows in an enamel bucket or pan, every other. Part of the rows are shifted with currant leaves.
2. Mix water, salt, mustard, yogurt.
3. The solution is poured into a container.
4. Insist 10 days.
5. Transferred to a basement, canopy or other suitable place for storage.

Pickled fruits made with this method may have a sour taste.

Homemade soaked pears with honey

To prepare soaked pears with honey, you will need the following products:

• 10 kg of pears;
• 5 liters of water;
• 200 g of honey, it is permissible to replace it with 300 g of sugar;
• 100 g of salt;
• 200 g flour, better than rye.

It is advised to prepare 0.5 kg of straw to line the container. Cooking involves the following steps:

1. Line the bottom and sides of the dishes with scalded, washed straw.
2. Place pears carefully in rows in a saucepan, barrel, bucket or jar. Put oppression.
3. Dissolve honey and salt in hot water. Mix with rye flour. Boil.
4. Pour the cooled liquid over the pears. Leave for 1 week at 20 degrees.
5. Then move to a room with a temperature of 15 degrees for 9 days.
6. Then put it away for storage.
7. After 5 weeks, the product is ready for use.

The optimal place for storing barrels, buckets of soaked fruit is in the basement.

Pickled pears in jars in rye wort

To prepare the blank, you will need the following ingredients:

• 5-10 kg of pears;
• 10 liters of water;
• 300 g sugar;
• 150 g salt;
• 100 g of rye malt.

Pickled pears are prepared according to the following scheme:

1. Fruits washed with water are placed in barrels in layers. Between them, it is advisable to place straw, or currant or cherry leaves.
2. The barrel is closed with holes with holes.
3. Malt, salt, sugar are diluted with cool water.
4. The solution is boiled, cooled.
5. Pour pears on it.
6. The barrels are kept at a temperature of 18 degrees for a week, skimming off the foam every day.
7. Wort is added as needed.
8. The barrels are corked, put into the basement.

After 1 month, fermentation will end and the product will be ready for use.

Reviews of soaked pears

Terms and conditions of storage

It is easy to save harvested fruits by following these rules:

• a dark place is best for storage;
• coolness will extend the shelf life of the product;
• if the dish in cans can be put into the refrigerator, then barrels, tubs and buckets are not kept in the rooms;
• in the presence of basements, vestibules, cold hallways, canned fruits are stored there.

The total shelf life of the finished product is 6 months. Sterilization and refrigerator will increase shelf life.

Conclusion

Soaked pears for the winter are quite simple to prepare. It is enough to show patience, stock up on the necessary products. Further a matter of technology. First, about an hour of work, then a month of waiting and stocks were replenished with an interesting, tasty dish that delights the whole family.

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