Pickled pears in jars for the winter

Pickled pears are an ideal and original dish to the table, with which you can delight and surprise your loved ones. Even canned variations retain all the healthy qualities and taste great. Ideal with meat dishes, especially game; can be used in baked goods (as filling).

Which pears are suitable for conservation

It is worth considering the main varieties that are suitable for conservation.

• Summer varieties: Severyanka, Cathedral, Bessemyanka, Allegro, Avgustovskaya dew Skorospelka from Michurinsk, Victoria.
• Autumn varieties: Velessa, In Memory of Yakovlev, Venus, Bergamot, Moskvichka, Medovaya.
• Winter varieties: Yurievskaya, Saratovka, May Day, Patriotic.
• Late varieties: Dessert, Olivier de Serre, Gera, Belorusskaya.

How to pickle pears for the winter in jars

To do this, the fruits are washed well, cut into four parts or used whole (if they are small), discard the core along with the seeds, and soak in water. Banks are prepared: washed, sterilized in any way. Pour water into a saucepan and put on fire.

Add sugar, if necessary, any fruit vinegar. Next, boil for about 5 minutes. The necessary spices are placed in the prepared containers, the fruits are poured with the resulting marinade. Cover with lids.

Prepare everything you need for sterilization. A small towel is placed at the bottom of a large container, warm water is poured. Glass jars are placed and sterilized for 10-15 minutes, depending on the size of the fruit.

Then they take it out, roll it up, cover it with something to preserve heat (until it cools completely).

There is another way to cook canned pears. The fruits are washed, seeds, stalks and core are removed. Cut into 4 slices, pour boiling water over, leave for half an hour, then drain. The fruits are covered with sugar and left for half an hour.

Add the necessary spices, boil until the sugar is completely dissolved. Then they are laid out in previously prepared containers and covered with lids, wrapped.

After a day, you can move it to a prepared storage location.

Pickled pear recipes for the winter

You can marinate in different ways: slices, whole, with or without sterilization, with spices, with oranges.

Pickled pears for the winter without sterilization

Pickling pears without sterilization for the winter is distinguished by good taste and a minimum of effort. Let's analyze the recipes for making pickled pears for the winter without sterilization.

The easiest method for preserving pickled pears for the winter.

Ingredients:

• pears - 1 kg;
• water - 0.5 l;
• bay leaf - 4 pieces;
• cloves - 6 pieces;
• ginger - 1 teaspoon;
• sugar - 0.25 kg;
• salt - 1 teaspoon;
• citric acid - 1 teaspoon;
• black peppercorns - 12 pieces.

Cooking sequence.

1. The fruits are washed well, cut into pieces, the seeds are thrown away, the tails can be removed, or you can leave.
2. Blanch for 5 minutes (depending on the variety, the time can be regulated, the main thing is that they are not overcooked), take out.
3. Spices, salt and sugar are added to the resulting broth.
4. Then citric acid is thrown in.
5. The fruits are laid out in sterilized containers.
6. Roll up, insulate until they cool completely.
7. The seam is stored at a temperature of 20 - 22 degrees.

There is another recipe for making pickled pears without sterilization.

You will need:

• pears - 2 kg;
• salt - 2 tablespoons;
• vinegar 9% - 200 ml;
• sugar - 0.5 kg;
• water - 1.5 l;
• bay leaf - 6 pieces;
• cloves - 6 pieces;
• black pepper (peas) - 10 pieces;
• allspice (peas) - 10 pieces.

Cooking.

1. The fruits are washed thoroughly, the seeds are removed, cut into quarters, the tails are removed as desired.
2. The marinade is prepared (sugar is mixed with water and salt is added).
3. Boil for 5 minutes.
4. Then add vinegar, remove from the stove. Wait for the marinade to cool down a little.
5. Spread the fruit in the marinade, leave for about three hours.
6. In prepared jars, they are placed in equal parts across all jars: bay leaf, peppercorns and allspice, cloves.
7. Bring to a boil, wait until they cool slightly, use a fork to transfer the fruits to containers.
8. They wait for the marinade to boil and pour in the fruit.
9. Roll up, wrap up until it cools down.
10. Store seaming in a cool place.

Pickled pears are very tasty without sterilization, they preserve all the necessary elements well, they are perfectly stored.

Pickled pears without vinegar

In this recipe, lingonberry and lingonberry juice will act as a vinegar substitute.

Required Ingredients:

• pears - 2 kg;
• lingonberry (berries) - 1.6 kg;
• sugar - 1.4 kg.

Preparation

1. The pears are washed, cut into 2-4 parts, the stalks and seeds are removed.
2. Lingonberries are sorted out, washed in a colander and transferred to a saucepan.
3. Sugar 200 g is added to the lingonberry and brought to a boil. Cook until the lingonberries soften.
4. The resulting mass is ground through a sieve.
5. Bring to a boil, add the remaining sugar and boil until the sugar dissolves.
6. Add pears to the resulting juice and cook until soft.
7. Spread out with a slotted spoon in prepared jars and fill with lingonberry juice.
8. Sterilize: 0.5 liter cans - 25 minutes, 1 liter - 30 minutes, three-liter - 45 minutes.
9. Cork up, wrap up until it cools completely.

Juicy and aromatic canned pears with lingonberry juice are a healthy food that will help strengthen the body and replenish the supply of vitamins.

Pickled pears for the winter with vinegar

Pickling pears for the winter in this recipe is good because the fruits remain juicy and sweet, only the piquant aroma of spices is still present.

Ingredients:

• pears - 1.5 kg;
• water - 600 ml;
• sugar - 600 g;
• cloves - 20 pieces;
• cherry (leaf) - 10 pieces;
• apples - 1 kg;
• fruit vinegar - 300 ml;
• black currant (leaf) - 10 pieces;
• rosemary - 20 g.

Cooking.

1. The fruit is thoroughly washed, cut into 6 - 8 pieces.
2. The stalks and core are removed.
3. Place fruits and other ingredients in a saucepan with water, boil for 20 minutes.
4. The fruits are taken out and laid out in glass containers, poured with marinade.
5. Sterilized for 10 to 15 minutes.
6. Roll up and insulate until it cools down completely.
7. Store in a dark place.

Another way of pickling pears is easy to prepare, but it will take 2 days.

Ingredients:

• small pears - 2.2 kg;
• lemon zest - 2 pieces;
• water - 600 ml;
• vinegar - 1 l;
• sugar - 0.8 kg;
• cinnamon - 20 g.

Cooking.

1. The fruits are washed under running water, the core is removed, cut and filled with salted water - this will prevent browning.
2. Water is mixed with the rest of the ingredients and put on fire until boiling.
3. Add the fruits to the marinade and cook until they are quite soft.
4. Remove from heat and leave for 12-14 hours to infuse.
5. The next day, the fruits are laid out in pre-prepared glass containers and sterilized for 15 - 25 minutes, depending on the size.
6. Then they twist. Allow to cool completely.
7. Best kept cool.

The winter pickled fruit vinegar recipe for this recipe is laborious, but undoubtedly worth it.

Pickled pears with citric acid

Pickling pears with citric acid differs in that vinegar is not added to this recipe (an advantage over other recipes is that it retains all the useful qualities).

Ingredients:

• pears - 3 kg;
• sugar - 1 kg;
• water - 4 l;
• citric acid - 4 teaspoons.

Cooking.

1. The fruit is washed, cut into slices, and the seeds are cored. Lay out in pre-sterilized glass containers.
2. Pour boiling water up to the neck, cover with a lid. Leave for 15 to 20 minutes. Pour water into a saucepan, add sugar.
3. Bring to a boil and add citric acid.
4. The resulting syrup is poured into glass containers and rolled up, the banks are turned over, wrapped.

You will need:

• water - 700 ml;
• pears - 1.5 kg;
• lemon - 3 pieces;
• cloves - 10 pieces;
• cherry leaf - 6 pieces;
• currant leaf - 6 pieces;
• citric acid - 100 g;
• sugar - 300 g

Cooking.

1. The fruit is washed thoroughly.
2. Lemons are cut into slices, no more than 5 mm thick.
3. Cut the fruit into 4 - 8 slices, depending on the size, remove the seeds with the seed box.
4. In pre-prepared sterilized glass containers, currant and cherry leaves are placed on the bottom, the fruits are placed vertically on top, and lemon slices are placed between them.
5. Prepare the marinade: salt, sugar, cloves are poured into the water.
6. Citric acid is added after boiling.
7. After 5 minutes of boiling, pour the marinade into the jars.
8. Sterilized for 15 minutes.
9. Banks are rolled up, wrapped and allowed to cool completely.
10. Store in a cool place.

It turns out to be a very tasty and spicy dish. The cooking technology is easy and labor-intensive.

Whole pickled pears

The recipe for making pickled pears for the winter has its own advantages: a beautiful appearance of the finished product, excellent taste and a pleasant aroma.

Required Ingredients:

• pears (preferably small) - 1.2 kg;
• sugar - 0.5 kg;
• vinegar - 200 ml;
• ground cinnamon - 4 g;
• allspice - 8 pieces;
• cloves - 8 pieces.

Cooking.

1. The fruits are thoroughly washed, blanched for 5 minutes, cooled.
2. A clove with allspice and fruits are placed at the bottom of a sterilized glass container.
3. Prepare the marinade. To do this, mix water with granulated sugar, cinnamon and vinegar.
4. Let it boil, cool a little and pour the fruit in a jar. Duration of sterilization is 3 minutes.
5. Take it out of the container for sterilization and immediately roll it up, turn it over.
6. Store in a cool, dark place.

There is another good way to consider. It will require:

• small pears - 2.4 kg;
• sugar - 700 g;
• water - 2 l;
• vanilla sugar - 2 sachets;
• citric acid - 30 g.

Cooking.

1. The fruit is washed.
2. Sterilized jars are filled with fruits so that a place remains where the narrowing of the neck begins.
3. Mix water with sugar.
4. Water with sugar is brought to a boil and poured into glass containers.
5. Soak for about 5 - 10 minutes (it is advisable to wrap it in a blanket), then drain, and bring to a boil again.
6. Then add citric acid and vanilla sugar.
7. Fruits are poured with boiling syrup, if it is not enough, boiling water is added.
8. Roll up with tin lids, turn over, wrap up. Wait until it cools completely.

Whole pickled pears look very beautiful and taste great.

Pickled pears in Polish

Ingredients:

• pears - 2 kg;
• citric acid - 30 g;
• sugar - 2 cups;
• lemon - 2 pieces;
• vinegar - 1 glass;
• allspice - 8 pieces;
• cinnamon - 2 teaspoons;
• cloves - 8 pieces.

Cooking.

1. The fruits are thoroughly washed, cut into pieces (depending on size), seeds with a core are thrown out, you can take small whole ones.
2. Water (6 l) is poured into a saucepan, heated to a boil, citric acid is poured. Boil fruit for 5 minutes.
3. Take out the fruits so that they cool down a little.
4. Prepare the marinade: Mix water (1 l) with sugar, heat to a boil, then pour in vinegar.
5. Spices (cinnamon, cloves and allspice), fruits mixed with small slices of lemon are placed on the bottom of a pre-sterilized glass container.
6. Pour boiling marinade over the jars, leaving some air. Wrap the rolled up jars and turn them over until they cool.
7. Long-term storage only in a cool room.

Polish pickled pears taste like pickled pears with vinegar, only softer and more piquant.

Pickled pears with garlic

The method is very interesting and suitable for real gourmets.

Ingredients:

• hard pears - 2 kg;
• carrots (medium size) - 800 g;
• water - 4 glasses;
• vinegar - 200 ml;
• sugar - 250 g;
• garlic - 2 pieces;
• celery (branches) - 6 pieces;
• allspice - 6 pieces;
• cloves - 6 pieces;
• cardamom - 2 teaspoons.

Cooking.

1. Prepare the fruit: wash, cut into slices, remove the core and seeds.
2. Carrots are washed, cut into small pieces.
3. Everything except celery and garlic is placed in a saucepan, put on fire and brought to a boil.
4. Pour boiling water over, let stand for about 5 minutes (preferably wrap with a blanket).
5. Celery and garlic cloves are placed on the bottom in pre-prepared jars.
6. Then the carrots are inserted into the middle of the pears and placed in a bottle.
7. Pour boiling marinade over the jars, leaving some air. Roll up, wrap and turn over until it cools.

Due to the content of cardamom in the recipe, a magical aroma is provided to the dish.

Spicy delicious pickled pears

This recipe is distinguished by a large amount of spices, which makes the dish more spicy and interesting.

Components:

• pears - 2 kg;
• water - 800 ml;
• sugar - 500 g;
• bay leaf - 10 pieces;
• vinegar - 140 ml;
• cloves - 12 pieces;
• black peppercorns - 20 pieces;
• allspice - 12 pieces;
• currant leaf - 10 pcs.

Recipe.

1. The fruits are washed, peeled, cut into quarters, if necessary, and the core, stalk and seeds are discarded.
2. Water with vinegar and sugar is diluted in a container, only half of the spices are added, you can also add a couple of star anise stars.
3. The marinade is brought to a boil, after which the fruit is tossed.
4. Bring to a boil and incubate for 5 minutes. After that, the fruit should settle a little and immerse in the marinade.
5. The remains of spices and currant leaves are evenly laid out on the bottom of the sterilized jar.
6. The fruits are laid out in jars, after which they are poured with marinade.
7. Sterilized within 5 - 15 minutes (depending on the displacement).
8. Twist, turn over, wrap and allow to cool gradually to room temperature.

Another way to preserve pickled pears with spices.

Ingredients:

• pears (preferably small) - 2 kg;
• sugar - 700 g;
• apple cider vinegar (preferably 50/50 with wine vinegar) - 600 ml;
• water - 250 ml;
• lemon - 1 piece;
• cinnamon - 2 pieces;
• cloves - 12 pieces;
• allspice - 12 pieces;
• a mixture of peppers - 2 teaspoon.

Cooking.

1. The fruits are thoroughly washed, peeled, leave the stalk (for beauty).
2. So that they do not darken, they are placed in cold water.
3. Mix sugar, lemon (sliced), vinegar, spices with a little water.
4. Put on fire until boiling, stir periodically so as not to burn.
5. Then pears are added and boiled for 10 - 15 minutes. The fruits are transferred to a jar along with lemon slices.
6. The marinade is boiled for 5 minutes and the fruits are poured over.
7. Twisted, put to cool.
8. Store in a cool place.

Spices are essential for the preparation of this recipe.

Pickled pears for the winter with oranges

A very tasty recipe for making pickled pears with oranges.

For this recipe you will need:

• pears - 2 kg;
• water - 750 ml;
• wine vinegar - 750 ml;
• sugar - 500 g;
• ginger root (not ground) - 30 g;
• orange (zest) - 1 piece;
• cinnamon - 1 piece;
• cloves - 15 pieces.

Cooking.

1. Prepare fruits (wash, peel, cut into 2 parts, remove seeds and core).
2. Cut the orange into small pieces (after removing the zest). The peeled ginger is cut into slices.
3. Vinegar, sugar, ginger, orange zest and spices are added to the water. Let it boil and stand for 3 - 5 minutes.
4. After that, the fruits are added, boiled for 10 minutes. Then they are transferred to jars.
5. The marinade is boiled for another 15 minutes.
6. Fruits are poured with boiling marinade and rolled up.
7. The seam is kept in a cool place.

Another original way of preserving pickled pears with oranges.

Components:

• pears - 2 kg;
• sugar - 500 g;
• orange - 1 piece;
• lemon (lime) - 1 piece.

Cooking.

1. All fruits are washed.
2. The core is removed, the stalks can not be thrown away (they look beautiful in a jar).
3. The water is brought to a boil, the prepared fruits are thrown into it.
4. Bring to a boil again and incubate for 5 minutes.
5. Spread out and fill with cold water.
6. Prepare lemon (lime) and orange. To do this, remove the zest and fill with the resulting pear zest.
7. Fruit stuffed with zest is placed in sterilized three-liter bottles.
8. Fill the bottles with syrup - 500 g of sugar for 2 liters of water.
9. Banks are sterilized for at least 20 minutes.
10. Roll up, wrap up.

The recipe for pickled pears with oranges is intended for truly connoisseurs of the original taste.

Terms and conditions of storage

Terms and conditions of storage of pickled pears are the same as for other vegetable and fruit preserves. Canned food can be stored even at room temperature, but remember that in a cool and dark place, the shelf life is much longer. A pantry, a cool balcony is well suited for this, but a cellar or basement is best. It is recommended to store stocks for no more than one year.

Conclusion

Pickled pears are a great product for the winter. Each recipe has its own peculiarity, "zest" and an experienced hostess will select the best option for herself.

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