9 simple recipes for making pickled pears for the winter

Pears are more than 80% water, but the remaining 15–20 percent contain essential oils, fiber, and pectins. The calorie content of the fruit does not exceed 42 kcal. Fruits ripen closer to autumn, so for the winter, juices are squeezed out of them, compotes and jams are made. Pears marinated with apples, plums or oranges create a real combination. Canned fruits store well and are eaten with pleasure by both adults and children.

Features of pickling pears for the winter

Most sweet fruits are used to make compotes, preserves, jams, and marmalade, which are consumed as dessert. Many varieties of pears are excellent for pickling; without sterilization, they retain their beneficial composition, perfectly complement meat dishes, and are served with wine, ice cream, and liqueur.

Depending on what is added to the marinade, fruits acquire a sharp, mild or spicy taste.

How to choose and prepare ingredients correctly?

Fruits with firm pulp and thin skin are suitable for winter preservation. Fruits with hard skins must be peeled. Before cooking, wash the pears with running cool water, divide them in half or chop them into 4 parts, cut off the tails and core with seeds.

The fruits can also be pickled whole.

Preparing containers

The pears are sealed in a glass container with a volume of 1 to 3 liters. The jars without chips are thoroughly washed with soda, mustard powder or laundry soap, and then disinfected from bacteria and fungi, sterilizing:

• in a saucepan with boiling water;
• in a steamer;
• in the oven;
• in the microwave.

To disinfect a liter container, 10–12 minutes are enough. Dishes with a volume of 3 liters need to be disinfected for half an hour.

How to pickle pears at home?

Many women cover fruits using a personally tested recipe. Some prefer to sterilize the preserves, others simply pour boiling water over the fruits several times.

Whole marinated

A tasty and aromatic dessert does not spoil for a long time and retains most of the beneficial components if citric acid is added to the pears. A 3-liter container holds 2 kg of whole fruit without cutting it into pieces:

1. The fruits are washed under the tap and the tails are removed.
2. Clean pears are placed in a saucepan, where sugar is poured and water is poured.
3. The dishes are placed on the stove, after the liquid boils, the fruits are transferred to a sterile container, 5 g of acid is added, and the jar is filled with hot syrup.

To pickle pears using this simple recipe, take 2 cups of sugar, two liters of water. After rolling, the container is turned over and wrapped.

With apples

In August, various fruits ripen, from which you can make assorted dishes. For pickling, it is better to choose slightly unripe winter pears and any apples:

1. The fruits must be thoroughly washed, the cores removed, chopped into slices and placed in a liter container along with cinnamon and 2 grape leaves.
2. Boil water on the stove, pour sugar into it, remove from heat and add vinegar.
3. The container with fruit is filled with hot marinade and sterilized for a quarter of an hour.

Pears and apples are used in equal quantities. A 1 liter jar will hold 6–8 fruits depending on their size. To fill, you will need 2 glasses of water, 2 tablespoons of vinegar, 40 g of sugar. Some women prepare this dessert in small jars.

With citric acid

Children enjoy eating fragrant pears in marinade. The dessert can be fed to babies, since it is made without vinegar. To pickle 900 grams of fruit, you will need:

• ½ tsp. citric acid;
• 0.5 cups sugar;
• half a liter of water;
• 3 buds of cloves;
• laurel leaf;
• cinnamon.

The fruits are washed, chopped into quarters, cored, peeled and placed in a solution with citric acid, then immersed in boiling water for 3 minutes.

The fruits are removed with a slotted spoon, sugar is poured into the water, spices are added, boiled and placed in a sterile container, the remaining acid is added, and sealed with lids.

With vinegar

Pears with concentrated marinade and spices go well with meat and are consumed with wine. To cover a kilogram of fruit, take:

• a glass of sugar;
• 0.5 l of water;
• 3 l. bite;
• 5–6 peppercorns;
• 1 bay leaf;
• 2 buds of cloves.

The fruits are washed, freed from stems and cores, and chopped into slices. Pour water into a saucepan or stewpan, pour in sugar, and cook the marinade. Slices of pears are dipped into it, boiled for 4–5 minutes, and seasoned with vinegar. Place spices in a clean container, fill the jar with marinade, pack the fruit tightly, and pasteurize under the lid in a container with water for a quarter of an hour.

In Polish

A simple recipe can be used by women who both work and raise children. It doesn't take much time to prepare.

A three-liter container will hold a kilogram of fruits, cut in half; small fruits are taken whole.

Pour 5 liters of water into a large bowl, when bubbles appear in it, pour in citric acid. The fruits are boiled for 4–6 minutes and removed to a bowl to cool.

At the bottom of the container place a couple of clove buds, peppercorns and cinnamon, pears, which are arranged with lemon rings. A marinade is made from sugar, vinegar and water, filled into a jar of fruit and sealed with lids.

To prepare pears in Polish you need:

• 1 citrus fruit;
• 1 tsp. citric acid;
• 250 g sugar;
• ½ liter of vinegar;
• spices.

The container does not need to be sterilized, which saves time. The fruits are aromatic and have a delicate and piquant taste.

With garlic

An original snack, highly appreciated by true gourmets, it is made from sweet fruits that are marinated with vegetables, spices and, it would seem, garlic, which is incompatible with fruits.

The pears, which need 2 kg, are washed, the center is removed, and chopped into slices. A kilogram of carrots is cut into pieces. Place 5 allspice peas, 6 clove buds in a container, add 10 g of cardamom, a glass of sugar, pour in water, and boil on the stove. When the composition is infused, add garlic cloves and celery.

Each pear is stuffed with a piece of carrot and placed in a glass container, which is filled to the top with marinade, closed and temporarily insulated.

With oranges

Citrus fruits add zest to pears. To prepare a dessert for the winter from 2 kg of fruit, you will need:

• 2 cups sugar;
• lime;
• orange.

The pears are washed under the tap, the skin and core are cut off, thrown into boiling water and boiled for 3-4 minutes. The fruits are removed and sent into cold water. Zest the lime and orange and use it as a filling for the cooled pears. The fruits are sent into a clean glass container, which is filled with syrup made from two glasses of sugar and 2 liters of water. Three-liter jars are disinfected by boiling for about half an hour.

Spicy pears for meat and salads

Sweet preserves are consumed as dessert. Women know how to prepare appetizers that are served with main courses - baked chicken, roast meat.

To please your family with a spicy side dish, you will need 2.5 kg of pears, which are cut into 2 parts and the core is removed:

1. Make a marinade from one and a half liters of water, a kilogram of brown sugar and a spoon of salt, and boil the fruit in it for 5 minutes.
2. The fruits are removed from the liquid, laid out in containers, in each of which cardamom, 2 or 3 or juniper berries, a slice of lemon, and, if desired, ginger are placed.
3. The marinade is heated, 100 ml of the bite is added and poured into a container with pears.
4. The containers are placed in a pan and sterilized in water.

To check whether liquid is leaking out, turn the dishes over. The neck should be at the bottom.

Recipe without sterilization

In order not to boil the container with pickled fruits additionally, a preservative is added to the finished syrup; for 2 kilograms of pears the following is taken:

• a glass of vinegar;
• ½ kg sugar;
• 60 g salt;
• sweet and black peas - 20 pcs.;
• carnation;
• Bay leaf.

Pure fruits without seeds and core are crushed into quarters. Boil the marinade by combining spices in the form of sugar and salt with 1.5 liters of water, then add vinegar. Place the pears in the syrup and leave for 2-3 hours. Seasoning is poured into a glass container. Heat up the marinade with the fruits, which are taken out with a fork, put into containers, and boiling syrup is poured. Hermetically sealed jars are taken to the cellar.

Terms and conditions of storage

Fruits pickled with vinegar or citric acid do not need to go into the basement. In an apartment they will not deteriorate until next spring, but preservation is still best stored in a cool room.