Pickled pears in jars for the winter

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

Which pears are suitable for canning

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

• Summer varieties: Severyanka, Cathedral, Bessemyanka, Allegro, August dew Skorosopelka from Michurinsk, Victoria.
• Autumn varieties: Velessa, In memory of Yakovlev, Venus, Bergamot, Muscovite, Honey.
• Winter varieties: Yuryevskaya, Saratovka, Pervomaiskaya, Otechestvennaya.
• Late varieties: Dessert, Olivier de Serre, Gera, Belarusian.

How to pickle pears for the winter in jars

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

Sugar is added, if necessary, any fruit vinegar. Then 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. Put glass jars and sterilize for 10-15 minutes, depending on the size of the fruit.

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

There is another way to cook pears in jars. Fruits are washed, seeds, stalks and core are removed. Cut into 4 slices, pour boiling water, leave for half an hour, then drain. Cover the fruits with sugar and leave for half an hour.

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

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

Recipes for pickled pears for the winter

You can pickle in different ways: slices, whole, both with sterilization and without it, 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 way to preserve 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 left.
2. Blanch for 5 minutes (depending on the variety, the time can be adjusted, the main thing is that they are not digested), take out.
3. Spices, salt and sugar are added to the resulting broth.
4. Then throw in citric acid.
5. Fruits are placed in sterilized containers.
6. Roll up, insulate until completely cooled.
7. Rolling is stored at a temperature of 20 – 22 degrees.

There is another recipe for making pickled pears without sterilization.

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

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

Pickled pears without vinegar

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

Necessary ingredients:

• pears – 2 kg;
• lingonberries (berries) – 1,6 kg;
• sugar – 1,4 kg.

Preparation

1. Pears are washed, cut into 2-4 parts, the stalks and seeds are removed.
2. The berries of lingonberries are sorted out, washed in a colander and transferred to a saucepan.
3. Add sugar 200 g to lingonberries and bring to a boil. Cook until 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 pear juice to the resulting juice and cook until soft.
7. Spread with a slotted spoon in prepared jars and pour lingonberry juice.
8. Sterilize: 0,5 liter cans – 25 minutes, 1 liter – 30 minutes, three-liter – 45 minutes.
9. Cork, wrap until completely cool.

Juicy and fragrant canned pears with lingonberry juice are a healthy meal that will help strengthen the body, as well as 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, but there is still a spicy aroma of spices.

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;
• blackcurrant (leaf) – 10 pieces;
• rosemary – 20 g.

Cooking.

1. The fruits are thoroughly washed, cut into 6 – 8 parts.
2. Remove stems and core.
3. Fruit and other ingredients are placed in a pot of water and boiled for 20 minutes.
4. They take out the fruits and lay them out in glass containers, pour the marinade.
5. Sterilize 10-15 minutes.
6. Roll up and insulate until completely cool.
7. Store in a dark place.

Another way of pickled pears is easy to prepare, but stretched out for 2 days.

Ingredients:

• small pears – 2,2 kg;
• lemon peel – 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 poured with salted water – this will prevent darkening.
2. Water is mixed with the rest of the ingredients and put on fire until it boils.
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 in a cool place.

The recipe for pickled fruits for the winter with vinegar according to this recipe is laborious, but undoubtedly worth it.

Pickled pears with citric acid

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

Ingredients:

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

Cooking.

1. Fruits are washed, cut into slices, the core with seeds is removed. Lay out in pre-sterilized glass containers.
2. Pour boiling water up to the neck, cover with a lid. Leave for 15 – 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 jars are turned over and wrapped.

You will need:

• water – 700 ml;
• pears – 1,5 kg;
• lemon – 3 stuff;
• cloves – 10 pieces;
• cherry leaf – 6 pieces;
• currant leaf – 6 pieces;
• citric acid – 100 g;
• sugar – 300

Cooking.

1. Fruits are thoroughly washed.
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, fruits are placed vertically on top, and slices of lemon 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 jars with marinade.
8. Sterilize 15 minutes.
9. Banks are rolled up, wrapped and allowed to cool completely.
10. Store in a cool place.

It turns out a very tasty and spicy dish. The technology of preparation is easy and labor-intensive.

Whole marinated pears

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

Necessary 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. Fruits are thoroughly washed, blanched for 5 minutes, cooled.
2. At the bottom of a sterilized glass container, cloves with allspice and fruits are placed.
3. Prepare the marinade. To do this, mix water with sugar, cinnamon and vinegar.
4. They let it boil, cool a little and pour the fruit in a jar. The duration of sterilization is 3 minutes.
5. Take out of the container for sterilization and immediately roll up, turn 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 fruits are washed.
2. Fill sterilized jars with fruits so that there is a place 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. Withstand about 5 – 10 minutes (it is desirable to wrap it with a blanket), then drain, and bring to a boil again.
6. Then add citric acid and vanilla sugar.
7. Fruit is poured with boiling syrup, if it is not enough, boiling water is added.
8. Roll up with tin lids, turn over, wrap. Wait until completely cool.

Pickled whole pears have a very beautiful appearance and great taste.

Polish pickled pears

Ingredients:

• pears – 2 kg;
• citric acid – 30 g;
• sugar – 2 glass;
• lemon – 2 stuff;
• vinegar – 1 cup;
• 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 away, small ones can be taken whole.
2. Water (6 l) is poured into the pan, heated to a boil, citric acid is added. Boil fruit for 5 minutes.
3. They 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 vinegar.
5. Spices (cinnamon, cloves and allspice), fruits mixed with small slices of lemon are placed at the bottom of a pre-sterilized glass container.
6. Fill jars with boiling marinade, leaving some air. Roll up jars are wrapped and turned over to cool.
7. Long-term storage only in a cool room.

Pickled pears in Polish taste similar to pickled pears with vinegar, only more tender and have a more piquant taste.

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 glass;
• 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 fruits: wash, cut into slices, remove the core and seeds.
2. Carrots are washed, cut into small pieces.
3. Everything, except for 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 wrapped in a blanket).
5. In pre-prepared jars, celery and garlic cloves are placed at the bottom.
6. Then the carrots are inserted into the middle of the pears and placed in a bottle.
7. Fill jars with boiling marinade, leaving some air. Roll up, wrap and turn over to cool.

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

Spicy delicious pickled pears

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

Components:

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

Recipe.

1. The fruits are washed, peeled, cut into quarters if necessary, 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 still add a couple of star anise stars.
3. The marinade is brought to a boil, after which the fruit is thrown.
4. Bring to a boil and hold for 5 minutes. After that, the fruit should settle a little and immerse in the marinade.
5. The remnants of spices and currant leaves are evenly laid out on the bottom of a sterilized jar.
6. The fruits are laid out in jars, after which they are poured with marinade.
7. Sterilize 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;
• pepper mixture – 2 teaspoons.

Cooking.

1. 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 (cut into slices), vinegar, spices with a little water.
4. Put on fire until boiling, stir occasionally so as not to burn.
5. Then pears are added and boiled for 10-15 minutes. Fruits are transferred to a jar along with lemon slices.
6. The marinade is boiled for 5 minutes and the fruits are poured.
7. Roll up and set to cool.
8. Store in a cool place.

Spices are simply necessary for the preparation of this recipe.

Pickled pears for the winter with oranges

A delicious recipe for marinated 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 (peel) – 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). Peeled ginger is cut into slices.
3. Vinegar, sugar, ginger, orange peel and spices are added to the water. Let it boil and hold for 3-5 minutes.
4. After that, fruits are added, boiled for 10 minutes. Then they transfer them to banks.
5. The marinade is boiled for another 15 minutes.
6. Fruits are poured with boiling marinade and rolled up.
7. Sunset is kept in a cool place.

Another original way to preserve pickled pears with oranges.

Components:

• pears – 2 kg;
• sugar – 500 g;
• orange – 1 thing;
• 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. Water is brought to a boil, prepared fruits are thrown into it.
4. Bring to a boil again and simmer for 5 minutes.
5. Lay out and fill with cold water.
6. Prepare lemon (lime) and orange. To do this, remove the zest and stuff the resulting pear zest.
7. Fruits stuffed with zest are placed in sterilized three-liter bottles.
8. Pour the bottles with syrup – 2 g of sugar per 500 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 designed for truly true connoisseurs of the original taste.

Terms and conditions of storage

The terms and conditions of storage of pickled pears are the same as for other canned vegetables and fruits. Canned food can be stored even at room temperature, but it should be remembered 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 no more than one year.

Conclusion

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