If it comes to the winter preservation of fruits, most housewives come up with different stewed fruit, preserves and marmalades. Few people know that fruit can make delicious and not at all sweet snacks. Maybe someone remembers canned plums - and that’s all. But, for example, a pickled pear simply harmonizes perfectly with game and any bird. Yes, and with the usual meat is just wonderful - even baked, even fried. Do not believe me - try at least once to pickle pickled pears for the winter, and you will be convinced that this preparation will be consumed first, and you will be presented with a claim that you spun a few cans with it.
Just Pickled Pears
Culinary experts fantasize about pickled fruits. Especially those who managed to taste pickled pears. The recipe offered by the first can be considered the starting one: if you have mastered it, you can safely start your own experiments. A kilogram of pears is taken. They should be ripe, but solid, not too juicy varieties. The peel from the fruit is peeled off, but the stalks are left, and the pears are folded into cold water. Half a liter of water and a glass of vinegar are poured into a large saucepan - ideally, white wine, “with a creak” apple, it’s better to avoid the table so as not to spoil the final product. Lemon, brown sugar (a third kilo), half a spoonful of cloves, a broken cinnamon stick, half a spoonful of peppercorns and a couple of dried juniper berries are placed here in thin circles. When it boils, pears are put in and boiled in the marinade for 10 minutes. Then pears with lemon and spices are packed in jars, and the marinade is boiled the same amount and poured into containers. Cork and clean in the dark and cool.
Bulgarian recipe
It gives a very interesting pickled pear. Only you need to take small, not quite ripe fruits. They are poked 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 laid out on the bottom of the jars. Fruits are placed denser on top, poured with boiling water, in which they were boiled, and clogged.
Stuffed fruits
Quite unusual pickled pear in combination with carrots. The root crop is cleaned and cut with cubes along the length of the fruit. Pears are washed; of them carefully, through the place where the tail is located, the core is cut out (it is better to use a special knife). Both of them blanched for a couple of minutes and dipped in colander in cold water. When it drains, a carrot stick is put into each pear. Three sprigs of celery and five garlic cloves are placed in a sterile jar. Stuffed pears are on top. The water is boiled with salt and sugar: half a liter takes the first spoon and half a glass of the second. Then, cloves, cardamom and peppers are thrown - allspice and peas. Vinegar is poured (a third of a glass for every half liter of marinade), and after boiling, the jars are poured with liquid. After rolling, they roll over and wrap themselves up. Such a pickled pear can be stored directly in the pantry, cold is optional for it.
Spicy Pickled Pears
For spicy lovers, this recipe may be the best. Eight pears with dense pulp are freed from the skin and cores and cut into quarters. Pieces are sprinkled with salt, poured with an incomplete glass of water, together with half a glass of sugar, are boiled until a rather thick syrup is obtained. Fire is removed to a minimum; two spoons of black mustard seeds are poured into the pan, four are powdered mustard, one is chili flakes and a large spoon of grated fresh ginger. Wine vinegar is poured (150 milliliters), and the fruit is boiled for another eight minutes. At the end, a handful of mint leaves is added, and when the pickled pear has cooled, it is packed up in jars and tightly twisted. Here it is desirable to store it in an underground or refrigerator.