Pickled pears - a tasty and unusual recipe for how to seal pears for the winter.

And this is how to pickle pears at home - step by step.

Not all varieties of pears are suitable for pickling. Preference should be given to juicy but firm fruits.

Wash the fruits thoroughly, preferably in several waters.

Next, you need to decide whether you want to pickle the pears whole or in halves. If we pickle whole pears, then carefully remove the stalk, seed nest, sepals, and peel. If we pickle pears in halves, first remove the peel, then cut them in half lengthwise and remove the core.

After this, immerse the fruits in cold water to avoid darkening.

While the pears are in the water, prepare the marinade.

Pour 1 liter of water into the pan, add 300 grams of sugar, 0.4 g. cloves, 0.8 gr. cinnamon, 0.4 grams each, star anise and allspice, 0.8 gr. and put everything on fire. After 5-7 minutes of boiling, add 0.8 ml. vinegar essence.

While the marinade is being prepared, blanch (boil) the pear in a solution of citric acid (concentration - 1%) for 2-7 minutes.

After this, we transfer the pears into pre-sterilized jars and fill them with boiling marinade.

We sterilize the filled jars (3 liters - 30 minutes, 1 liter - 20 minutes, 0.5 liters - 15 minutes) and immediately roll them up.

Now all that remains is to check the tightness of the cans and wrap them until they cool completely.

After all these procedures, the jars can be stored in a cool, dark place. It is best if you have a cellar or pantry where they will wait their turn to be eaten in the winter. Homemade pickled pears can be either an unusual appetizer or a savory addition to holiday meat and poultry dishes.