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

Categories: Pickling

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.

Ingredients: pears, cinnamon, lemon zest, sugar, vinegar

To prepare this pear compote with vinegar you need to have:

- 1.2 kg of small pears;

- 1/4 liter of water;

- 400 g sugar;

- 500 g vinegar;

- 10 g cinnamon;

- lemon zest - one.

How to pickle pears for the winter

Pears

We cut the washed, cored pears and fill them with salted water. As long as the pears get wet like this, they will not darken.

And we will make a marinade for pears. To do this, combine all the ingredients specified in the recipe and boil.

Add the pears removed from the brine to the marinade and cook.

When the fruits become limp, remove from the heat and leave without removing them to cool and soak until the next day.

For tomorrow we simply place the pears in prepared containers.

Take jars of a size that is optimal for your family. If you have a large family, take three liter ones - we sterilize them for 25 minutes; if it’s smaller, then liter or even half liter ones will do. They only need to be sterilized for 20 and 15 minutes, respectively.

All. An unusual preparation of pears with vinegar is ready. Roll up and put away for storage. These home-cooked pears do not need to be kept in the cold.They will do just fine in the pantry.

Use pickled pears as an appetizer or dessert when baking pies, as a filling, for pancakes, or as your culinary fantasies dictate.