Everyone knows that you can wet apples. But few people have tried soaked pears. But soaked pears are very easy to prepare for the winter. You just need to spend about an hour preparing and let the product brew for 20-30 days. And as a result, a dish with an unusual taste that delights all family members every day. We share recipes for preparing delicious soaked pears.
Subtleties of cooking
Basic details of preparation:
Any varieties of fruit can be used, and for sour options, increase the amount of granulated sugar.
- Spices are placed between layers of fruits, while avoiding bitter tastes. This can spoil the taste of the preparations.
- Use either boiled or filtered water.
- Fruits of only one size are placed in a barrel or jar.
Rules for choosing pears
The choice of fruit is an important aspect of preparing zakatka, therefore they are guided by the following rules:
Choose medium-sized fruits.
- Dense fruits are used, soft ones are left for jam.
- All pears must be of the same ripeness.
- Rotten or broken fruits are not suitable.
How to prepare containers?
Pears are soaked in various containers - these can be barrels or large glass jars. Each container option requires special processing.
For soaking fruits, oak barrels are chosen, which are first doused with boiling water.
Then clean straw is placed on the bottom and along the walls of the barrels. Hay is also placed on the last layer of fruit.
Glass containers can be sterilized in various ways, for example, steam, oven or water. The main condition for all options is that the jars and lids are washed with soda and then wiped thoroughly.
How to soak pears for the winter at home?
There are a lot of options for preparing pears for the winter, and they all allow some freedom of action - you can put a little more or less ingredients. However, salt is handled carefully, as the fruits will either become oversaturated or sour.
They also take into account that in the first 7 days they must add wort to the container. This is necessary to ensure that the workpieces do not deteriorate.
Simple recipe in jars
It is very easy to soak fruit in jars, and for this recipe you will need:
- pears – 5 kg;
- water – 2.5 l;
- sugar – 125 g;
- flour – 75 g.
The fruits are placed in jars, then a solution is prepared. To prepare it, mix water, sugar and flour. The fruits are poured with the resulting infusion and then kept for 2 weeks at a temperature of about 18 degrees.
At the end of fermentation, the jars are removed for storage.
To obtain different flavors, add cinnamon or vanilla to the water. In addition, take into account that rye flour, not wheat, is used to prepare the solution. If desired, replace flour with bread crusts.
With apples and dill
To prepare pears with apples and dill you will need:
- water - how much will it take;
- dill - optional;
- apples - optional;
- pears - at your discretion.
Initially, dill is poured into the bottom of the barrel, apples are added, and dill is added again. In this way, the components are alternated until the barrel is full. After that, several handfuls of fruits are added, the barrel is closed around and a load is placed on top.
With lingonberries
To prepare soaked pears with lingonberries you need to take:
- pears – 10 kg;
- lingonberries – 500 g;
- water – 10 l;
- curdled milk – 10 spoons;
- salt – 2 tablespoons;
- dry mustard - 1 spoon.
First, the fruits are placed leaves upside down in a barrel, and lingonberries are placed on top. Then they begin to prepare the broth. To do this, mix water, salt, mustard, yogurt, and then boil. Afterwards, the fruit is poured with broth and infused for 10 days. After this period, the barrels are taken to the basement.
In honey syrup
The required ingredients are:
- pears - at your discretion;
- water – 1 bucket;
- salt – 100 g;
- honey - 2 cups.
First, a wort is prepared, for which honey and salt are dissolved in water. Afterwards, the fruits are placed in a barrel and filled with broth.
In a barrel
To prepare you will need:
- pears - at your discretion;
- water – 10 l;
- sugar – 300 g;
- salt – 100 g;
- flour – 200 g.
The fruits are laid out in dense rows in barrels, and then covered with bottoms with holes - the broth is poured through them. To prepare the wort, flour, salt and sugar are diluted in water. Then the solution is boiled, cooled and poured through the holes. They are not closed for a week, and the barrels are stored at a temperature of 18 degrees. At the same time, the foam is removed daily, since otherwise the fruits will spoil. After a week, the barrels are closed and placed in the cellar, where fermentation continues for about a month.
Terms and conditions of storage
Storing soaked pears is very simple, you just need to follow the rules:
Select a dark place for storage.
- For long-term storage, barrels of fruit are placed in a cool place.
- Glass jars can be placed in the refrigerator, while barrels are not stored in the room. However, there is an opinion that at room temperature fruits can be stored for 1 to 2 weeks after fermentation has finished.
- If possible, pears are placed in the basement.
If all requirements are met, the seals are stored for six months.
