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Recipes for canning pears. Fruit dessert: pickled pear

Constant replenishment vitamin reserves - is an integral part of the healthy functioning of the body. Therefore, in order to avoid monotony, you need to be able to prepare a variety of preparations at home for the winter. Pickled pears in jars are very tasty, they preserve the necessary useful elements well, they are stored well and will add variety to your diet. In winter, they are good as an appetizer for meat, they can be used as a filling for baked goods, and the diluted marinade will become a delicious compote. How to pickle pears in jars for the winter is the topic of this section. You can pickle pears whole, in slices, with or without sterilization, combining them with other fruits. Proven step-by-step recipes with photos from active housewives will reveal all the secrets of preparing delicious canned pears and will allow you to stock up on healthy and tasty pear preparations for future use.

Canned pears in lingonberry juice syrup made according to this recipe are a very tasty preparation for the winter. Many of my friends who have prepared it will definitely cook it in the next harvesting season. I will be happy to describe all the stages of preparing this wonderful homemade pear preparation.

Pickled pears are an excellent preparation for the winter, which will add variety to the menu, and will also be a good addition to meat and cheese dishes. They are very easy to prepare; you can even do without traditional sterilization. We'll tell you how to do this below.

Pickled pear recipe

Ingredients:

How to cook:

Pour 900 ml of water into a deep saucepan. Throw salt and sugar there. Stir.
Wait for the marinade to boil and cook for a couple more minutes. Pour in vinegar. Remove from the stove, let cool.
Rinse the pears under the tap. Cut into four pieces, remove all seeds. You can leave the tails.
Place fruit in marinade. Let it brew for 3 hours.
Prepare 3 half liter jars (wash, sterilize and dry). At the bottom of each of them put a bay leaf and a couple of peppercorns (allspice and regular black).
After 3 hours, place the pears soaked in the marinade on the stove. Heat, bring to a vigorous boil and immediately remove, cool to room temperature.
Carefully remove each pear from the pan with a fork and place in jars, stacking tightly on top of each other.
Bring the remaining marinade to a boil, boil for just a couple of minutes and pour it over the pears.
Immediately close each jar with a boiled metal lid. Seal using a seaming wrench.
Turn the jars upside down. Wrap yourself in a warm blanket. Keep it like this until they cool completely.

Place the pickled pears in the basement or refrigerator. The main thing is that the place where they are stored is cool and dark, then they will last until winter.

Video recipe

Here is another example of how you can pickle pears with grape vinegar and citric acid:

Finally, it is worth noting that the set of spices in each recipe can be changed at your discretion. In addition to pepper, cloves and bay leaves, sweet pears can be preserved with cherry and currant leaves, crushed rosemary, lemon, juniper and even cane sugar. The quantity and ratio of these ingredients can vary depending on your own taste preferences.

If you are lucky this year and the pear harvest makes you very happy, then in addition to compote, jam, etc., be sure to pickle these fruits for the winter, serving them with meat or fish dishes. Pickled pears turn out so tasty that many, having opened a jar of such preparation, do not stop tasting until they empty it to the bottom.

If you wish, you can experiment and add cloves, allspice, fresh herbs and other spices to the marinade, but in this recipe we will do without them and focus on the classic version of preparing pears in marinade.

Ingredients

You will need a 0.5 liter container:

300-400 g pears
3 tbsp. l. granulated sugar
2 tbsp. l. 9% vinegar
1 pinch ground cinnamon
200 ml hot water

How to pickle pears

1. Choose pears with thick skin but juicy flesh. Wash them in water and halve them, and then cut out the seeds and cuttings. Rinse the fruit halves again in water.

2. Carefully fill the jar or jars with them if you decide to seal several containers with pickled pears.

3. Boil water and pour boiling water over the slices in jars, covering them with tin lids. Leave the container with the contents to steam for 20-25 minutes.

4. After this, replace the lid with a drain one and pour the liquid back into the pan, adding granulated sugar and ground cinnamon. Bring the syrup to a boil, turn off the heat and pour 9% vinegar into the syrup. This should not be done while boiling, as the vinegar forms a lot of foam, which tends to spill out over the edges of the pan. If you decide to add various spices, then do it at this stage of preparation, pouring them directly into the syrup being prepared.

5. Pour the prepared marinade into the jars and seal them with a conservation key, covering them with hot tin lids. Let's check the containers with the workpiece for leaks and leave them to cool for about 1-2 hours. Then we take it to the pantry or closet, cellar.

Preserved pickled pears are stored for about 1-1.5 years, but believe me, it is served in a much shorter period.

Note to the hostess

1. The liquid from under these pears will serve as a good base for complex marinades. It should not be mixed only with fermented milk products, but honey, tomato, balsamic and soy sauces, dry wine, spicy Russian and delicate French mustard can be added to it. After lying in any of the resulting compositions, low-fat beef and rough lamb will lighten, their fibers will become soft. Soaking such a mixture will benefit turkey and chicken breasts: the dietary part of the bird carcass will retain its juiciness when baked in a slow cooker, over an open fire, or in foil.

2. To get an excellent ingredient for savory dessert salads, you need to preserve very hard fruits according to this recipe (even unripe ones will do), and then caramelize them using any technology, adding nutmeg, vanilla essence, cardamom, licorice, ginger and other bright-smelling ones spices.

3. Duck, suckling pig and goose are stuffed with pickled pears. The filling will be dense and satisfying if the fruit is combined with rice. For this, the cereal is lightly boiled. They also go well with stewed cabbage, but much worse with potatoes and legumes. Cabbage and pear stuffing with herbs will turn the dish into a delicacy.

Small pears with fairly dense flesh are good for pickling. For example, you can pickle unripe pears and thereby kill two birds with one stone: make delicious homemade preserves and “recycle” the pear harvest, which is unsuitable for other types of preparations.

Vinegar or lemon juice, salt and spices are added to the pear marinade. The latter usually include cloves, cinnamon and allspice, but other spices may also be found in individual recipes. Pickled pears are prepared for the winter, as a rule, by pouring them two or three times, however, there are also options in which the pears are boiled for some time in the marinade and then closed.

Pickled pears with honey and cloves

If desired, you can add a teaspoon of salt to the recipe to create a snack dish.

Mix water, sugar, honey and juice squeezed from lemons. Add cloves. Place the marinade on the fire, bring to a boil and cook for about 10 minutes.

While the marinade is cooking, prepare the pears. Wash them and dry with a towel. Prick each pear with a fork to prevent the skin from bursting. Place the pears in jars that have been sterilized in advance, carefully pour boiling water over them (to the very top) and hold for 3 minutes.

Drain the water and pour the boiling marinade over the pears in the jars. Immediately roll up the boiled lids, turn over, and wrap. Once cooled, store for storage.

Pickled pears in pieces

To prepare you will need:

In this recipe, pears are not pickled whole, but in halves or quarters, depending on size. The skin can be peeled off as desired.

Mix sugar, water and vinegar. Place on low heat and wait until the sugar dissolves.

Wash and dry the pears. Cut into pieces, peeling if desired. Place the prepared pears into the boiling marinade and cook until they become transparent.

Place the hot preparation into sterilized jars and roll up immediately. Once cooled, store in a cool, dark place.

Pickled pears with sterilization

To prepare you will need:

pears - 400-500 g
sugar - 150 g
water - 250 ml
vinegar 6% - 50 ml
cloves - 4 pcs.
cinnamon - 0.5 sticks
allspice peas - 4 pcs.

Wash the pears in advance, cut them into halves, and remove the cores and seeds. Fill with cold, slightly salted water to prevent darkening.

Make the marinade. To do this, pour water into a saucepan, add sugar and spices. After boiling, cook for 5-7 minutes and then pour in the vinegar.

Now place the prepared pears in the boiling marinade and cook after boiling for about 10 minutes over low heat.

Sterilize the pear jars and boil the lids. Place pears in jars to the top and fill with marinade. Cover the jars with pears with lids and set to sterilize for 10-15 minutes (count after the water boils in the sterilizing pan). Then roll up the jars, turn them over, wrap them and cool. Put it away for storage.

Pickled pears for the winter

How to prepare pickled pears for the winter? A collection of tips AnyDayLife shares with you original homemade recipes.

Pickled pears

Constant replenishment of vitamin reserves is an integral part of the healthy functioning of the body. Therefore, in order to avoid monotony, you need to be able to prepare a variety of preparations at home for the winter. Pickled pears in jars are very tasty, they preserve the necessary useful elements well, they are stored well and will add variety to your diet. In winter, they are good as an appetizer for meat, they can be used as a filling for baked goods, and the diluted marinade will become a delicious compote. How to pickle pears in jars for the winter is the topic of this section. You can pickle pears whole, in slices, with or without sterilization, combining them with other fruits. Proven step-by-step recipes with photos from active housewives will reveal all the secrets of preparing delicious canned pears and will allow you to stock up on healthy and tasty pear preparations for future use.

Fragrant pear preparations for the winter

The taste of pear cannot be confused with anything else. She is a real symbol of midsummer. And that’s why many try to prepare these wonderful fruits for the winter. If you do this correctly, you can save up to 90% of the vitamins and nutrients contained in the fruits. And in winter, please your loved ones and friends with aromatic dishes and drinks.

Pickled pears for the winter - an unusual recipe for pickling pears.

This unusual recipe for preparing pears with vinegar is easy to prepare, although it takes two days. But this will not scare away true lovers of original taste. Moreover, the process is very simple, and the unusual taste of pickled pears - sweet and sour - will diversify the menu and surprise household members and guests.

Canned pears in lingonberry juice syrup is a healthy recipe for delicious homemade preparations for the winter.

Pickled pears - a tasty and unusual recipe for how to seal pears for the winter.

When there are a lot of pears and jam, jam, and compote have already been prepared... the question may arise: what else can you make from pears? Pickled pears! We will now look at an unusual recipe and you will learn how to close pears for the winter at home in a very original and tasty way.

Pickled pears: 4 recipes for preparations for the winter - Suseki

Pickled pears Constant replenishment of vitamin reserves is an integral part of the healthy functioning of the body. Therefore, to avoid monotony, at home for the winter you need

Fruit dessert: pickled pear

Pickled pears for the winter, without sterilization

The simplest recipe is to sterilize the jars and lids, and not the pear compote itself. Place washed, halved fruits in bottles (from half the total volume of the jars to the “hangers”, if desired) and fill them with boiling syrup (take 0.3 kg of sugar per 1 liter of water).

They seal it, put it in a warm place for a day - then put it in the cellar. The shelf life of such preservation does not exceed a year.

Before you pickle pears in jars for the winter, check out one more recipe (for 1 bottle).

Take 0.42 kg of pears (wash, cut into 8 pieces, remove the seeds). Rinse the lemon with hot water.
Sterilize jars and lids. At the same time, cut the lemon into thin pieces (0.5 cm each).
Place all the ingredients in a container for preservation: fruits (vertically, so that they are better soaked), with lemon between them. Add 90 g of sugar, 1 tsp. salt, 4 clove flowers, 35 g citric acid.
Add 2 leaves of cherries and currants, pour boiling water (0.23 l). The bottles are corked, placed upside down on tap (and wrapped in a warm blanket).

This compote is used as a syrup (then diluted with sparkling water), and the pears go “with” wine, for filling a pie, and it is also a unique dessert for tea. The kids will love it. And if adults are invited to the table, why not experiment with a drunken pear?

Pickled pears in wine

Fruits in marinade are not used for canning (according to this recipe), this is an exquisite sweet dish for coffee or tea, champagne (celebratory dessert). You will need for cooking pears (6 pieces), red wine (4 glasses), cinnamon, lemon or orange zest and 10 tbsp. Sahara.

The syrup is boiled (sugar is added to the wine and allowed to boil). Send there cinnamon and zest, peeled whole fruits (cook until soft). The fruits should be covered with wine or they should be turned over (alternately).
After removing, the pickled pears are placed on white dishes, and the syrup is boiled (sometimes more sugar is added).
Before serving, pour syrup into the bottom of the plate with pears, and the fruits themselves are decorated with ice cream, grated dark chocolate, and whipped cream.

It turns out that pear in wine syrup reveals the aroma differently. Such delicious fruits need to be prepared - why not surprise your loved one? This continuation of a romantic dinner will be appreciated. If there is no time to prepare, take out last year's canned supplies.

Pears pickled in wine for the winter, without sterilization: recipe with photo

Only freezing helps preserve fresh fruits and berries for the winter. But such a dessert cannot be called tasty.

Pickled pears for the winter without sterilization

Ingredients

Salt – 1 tbsp. no slide

Table vinegar 9% – 100 ml

Black peppercorns – 6 pcs.

Allspice – 6 pcs.

Bay leaf – 2-3 pcs.

47 kcal

Cooking process

Pickled pears will perfectly diversify your menu in the winter and spring. They can be served as an appetizer, or as an additional side dish for meat, game or cheese. To prepare pears pickled for the winter without sterilization, you need to take hard, juicy varieties of pears.

I prepare the products according to the list.

Pour water into the pan, add salt and sugar.

I bring the water to a boil, let it simmer for a few minutes, and add vinegar at the end. I remove the pan with the marinade from the stove and let it cool a little.

Wash the pears, cut them into quarters, remove the seeds. I don’t remove the tails from pears.

I put the pears in the marinade, stir and let it brew for about three hours.

The indicated amount of ingredients is enough for 3 half-liter jars. I place small bay leaves in dry sterilized jars, distribute the spices - cloves, black peppercorns and allspice.

I heat the pears with the marinade to a boil, remove them from the stove, and let them cool to room temperature.

I remove the pears from the pan using a clean, dry fork and distribute them into prepared jars.

I bring the marinade to a boil, let it simmer for a few minutes, and pour it over the pears in the jars.

I cover the jars with boiled metal lids.

I roll up the cans using the key.

I turn the jars over and wrap them until they cool completely.

Pears pickled for the winter without sterilization are ready! When the jars have cooled, I transfer them to the cellar.

Pears pickled for the winter without sterilization

A proven recipe for preparing pears pickled for the winter without sterilization, step by step with photographs.

When it comes to winter canning of fruits, most housewives come to mind with various compotes, jams and marmalades. Few people know that fruits can make delicious and not at all sweet snacks. Maybe someone will remember canned plums - and that's all. But, for example, pickled pear simply harmonizes perfectly with game and any bird. And it goes just wonderfully with regular meat - be it baked or fried. If you don’t believe me, try to roll up pickled pears for the winter at least once, and you will be convinced that this preparation will be used first, and they will complain to you that you did not use enough jars with it.

Just pickled pears

On the topic of pickled fruits, culinary specialists fantasize to their utmost. Especially those who managed to try pickled pears. The recipe offered first can be considered a starting one: if you have mastered it, you can safely begin your own experiments. Take a kilogram of pears. They should be ripe, but firm, not too juicy. The skin of the fruit is peeled off, but the stalks are left, and the pears are placed in cold water. Half a liter of water and a glass of vinegar are poured into a large saucepan - ideally white wine, apple vinegar will do “squeaky”, table vinegar is best avoided so as not to spoil the final product. Thinly sliced lemon, brown sugar (a third of a kilo), half a spoon of cloves, a broken cinnamon stick, half a spoon of peppercorns and a couple of dry juniper berries are also placed here. When it boils, add the pears and cook in the marinade for 10 minutes. Then the pears with lemon and spices are packed into jars, and the marinade is boiled for the same amount of time and poured into containers. Seal and put away in the dark and cool.

Bulgarian recipe

It produces a very interesting tasting pickled pear. You just need to take small, not quite ripe fruits. They are pricked with a thick needle and boiled until they become a little soft. Grain mustard (two spoons per liter of water), a pinch of ground pepper, a pair of clove buds and a bay leaf are placed on the bottom of the jars. Fruits are placed on top, poured with the boiling water in which they were cooked, and sealed.

Stuffed fruits

Pickled pear combined with carrots is quite unusual. The root vegetable is peeled and cut into bars along the length of the fruit. Pears are washed; The core is carefully cut out of them through the place where the tail is located (it is better to use a special knife). Both are blanched for a couple of minutes and doused in cold water in a colander. When it drains, a carrot stick is placed in each pear. Three sprigs of celery and five garlic cloves are placed in a sterile jar. Stuffed pears are placed on top. Water is boiled with salt and sugar: for half a liter, take a spoonful of the first and half a glass of the second. Then cloves, cardamom and peppers are added - allspice and peas. Vinegar is poured in (a third of a glass for every half liter of marinade), and after boiling, the jars are filled with liquid. After rolling up, they turn over and wrap themselves up. This pickled pear can be stored directly in the pantry; cold is not necessary for it.

Spicy pickled pears

For spicy lovers, this recipe may be the best. Eight dense-fleshed pears are peeled and cored and cut into quarters. The pieces are sprinkled with salt, poured with half a glass of water along with half a glass of sugar and boiled until a fairly thick syrup is obtained. The fire is reduced to a minimum; pour two spoons of black mustard seeds into the pan, four spoons of mustard powder, one chili flakes and a large spoon of grated fresh ginger. Wine vinegar (150 milliliters) is poured in and the fruit is cooked for another eight minutes. At the end, a handful of mint leaves is added, and when the pickled pear has cooled, it is packed into jars and sealed tightly. It is advisable to store it in the underground or refrigerator.

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