Cooking pears for the winter in syrup - simple recipes. Pickled pear: recipes

Salt – 1 tbsp. no slide

Table vinegar 9% – 100 ml

Black peppercorns – 6 pcs.

Allspice – 6 pcs.

Bay leaf – 2-3 pcs.

47 kcal

Cooking process

Pickled pears will perfectly diversify your menu in the winter and spring. They can be served as an appetizer, or as an additional side dish for meat, game or cheese. To prepare pears pickled for the winter without sterilization, you need to take hard, juicy varieties of pears.

I prepare the products according to the list.

Pour water into the pan, add salt and sugar.

I bring the water to a boil, let it simmer for a few minutes, and add vinegar at the end. I remove the pan with the marinade from the stove and let it cool a little.

Wash the pears, cut them into quarters, remove the seeds. I don’t remove the tails from pears.

I put the pears in the marinade, stir and let it brew for about three hours.

The indicated amount of ingredients is enough for 3 half-liter jars. I place small bay leaves in dry sterilized jars, distribute the spices - cloves, black peppercorns and allspice.

I heat the pears with the marinade to a boil, remove them from the stove, and let them cool to room temperature.

I remove the pears from the pan using a clean, dry fork and distribute them into prepared jars.

I bring the marinade to a boil, let it simmer for a few minutes, and pour it over the pears in the jars.

I cover the jars with boiled metal lids.

I roll up the cans using the key.

I turn the jars over and wrap them until they cool completely.

Pears pickled for the winter without sterilization are ready! When the jars have cooled, I transfer them to the cellar.

Pears pickled for the winter without sterilization

A proven recipe for preparing pears pickled for the winter without sterilization, step by step with photographs.

Pickled pears

Constant replenishment of vitamin reserves is an integral part of the healthy functioning of the body. Therefore, in order to avoid monotony, you need to be able to prepare a variety of preparations at home for the winter. Pickled pears in jars are very tasty, they preserve the necessary useful elements well, they are stored well and will add variety to your diet. In winter, they are good as an appetizer for meat, they can be used as a filling for baked goods, and the diluted marinade will become a delicious compote. How to pickle pears in jars for the winter is the topic of this section. You can pickle pears whole, in slices, with or without sterilization, combining them with other fruits. Proven step-by-step recipes with photos from active housewives will reveal all the secrets of preparing delicious canned pears and will allow you to stock up on healthy and tasty pear preparations for future use.

Fragrant pear preparations for the winter

The taste of pear cannot be confused with anything else. She is a real symbol of midsummer. And that’s why many try to prepare these wonderful fruits for the winter. If you do this correctly, you can save up to 90% of the vitamins and nutrients contained in the fruits. And in winter, please your loved ones and friends with aromatic dishes and drinks.

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

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.

Canned pears in lingonberry juice syrup are a healthy recipe for delicious homemade preparations for the winter.

Canned pears in lingonberry juice syrup made according to this recipe are a very tasty preparation for the winter. Many of my friends who have prepared it will definitely cook it in the next harvesting season. I will be happy to describe all the stages of preparing this wonderful homemade pear preparation.

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

When there are a lot of pears and jam, jam, and compote have already been prepared... the question may arise: what else can you make from pears? Pickled pears! We will now look at an unusual recipe and you will learn how to close pears for the winter at home in a very original and tasty way.

Pickled pears: 4 recipes for preparations for the winter - Suseki

Pickled pears Constant replenishment of vitamin reserves is an integral part of the healthy functioning of the body. Therefore, to avoid monotony, at home for the winter you need

Pickled pears for the winter

Small pears with fairly dense flesh are good for pickling. For example, you can pickle unripe pears and thereby kill two birds with one stone: make delicious homemade preserves and “recycle” the pear harvest, which is unsuitable for other types of preparations.

Vinegar or lemon juice, salt and spices are added to the pear marinade. The latter usually include cloves, cinnamon and allspice, but other spices may also be found in individual recipes. Pickled pears are prepared for the winter, as a rule, by pouring them two or three times, however, there are also options in which the pears are boiled for some time in the marinade and then closed.

Pickled pears with honey and cloves

If desired, you can add a teaspoon of salt to the recipe to create a snack dish.

Mix water, sugar, honey and juice squeezed from lemons. Add cloves. Place the marinade on the fire, bring to a boil and cook for about 10 minutes.

While the marinade is cooking, prepare the pears. Wash them and dry with a towel. Prick each pear with a fork to prevent the skin from bursting. Place the pears in jars that have been sterilized in advance, carefully pour boiling water over them (to the very top) and hold for 3 minutes.

Drain the water and pour the boiling marinade over the pears in the jars. Immediately roll up the boiled lids, turn over, and wrap. Once cooled, store for storage.

Pickled pears in pieces

To prepare you will need:

In this recipe, pears are not pickled whole, but in halves or quarters, depending on size. The skin can be peeled off as desired.

Mix sugar, water and vinegar. Place on low heat and wait until the sugar dissolves.

Wash and dry the pears. Cut into pieces, peeling if desired. Place the prepared pears into the boiling marinade and cook until they become transparent.

Place the hot preparation into sterilized jars and roll up immediately. Once cooled, store in a cool, dark place.

Pickled pears with sterilization

To prepare you will need:

pears - 400-500 g
sugar - 150 g
water - 250 ml
vinegar 6% - 50 ml
cloves - 4 pcs.
cinnamon - 0.5 sticks
allspice peas - 4 pcs.

Wash the pears in advance, cut them into halves, and remove the cores and seeds. Fill with cold, slightly salted water to prevent darkening.

Make the marinade. To do this, pour water into a saucepan, add sugar and spices. After boiling, cook for 5-7 minutes and then pour in the vinegar.

Now place the prepared pears in the boiling marinade and cook after boiling for about 10 minutes over low heat.

Sterilize the pear jars and boil the lids. Place pears in jars to the top and fill with marinade. Cover the jars with pears with lids and set to sterilize for 10-15 minutes (count after the water boils in the sterilizing pan). Then roll up the jars, turn them over, wrap them and cool. Put it away for storage.

Pickled pears for the winter

How to prepare pickled pears for the winter? A collection of tips AnyDayLife shares with you original homemade recipes.

Pickled pear: recipes

Pickled pear is an interesting dish made from everyone’s favorite fruit. It is interesting because in this form the fruit gets an interesting piquant taste. Therefore, marinated preparation can be an excellent accompaniment for the main dish. It is also good with meat or poultry. You can make interesting desserts from it. Often, pear in this form becomes the main dish that does not need accompaniment.

Pear: recipe variations

Pickled pears, for which there are a huge number of recipes, can be placed in jars either whole or in halves. In the second case, they need to be cut, the core and tail removed. While the marinade is being prepared, it is necessary to immerse the processed fruits in cold water, otherwise they will darken.

How to determine whether to cut the main ingredient or not? It all depends on the size of the fruit. If the jar is small, unlike pears, then it is better to cut them. By the way, before pickling pears for the winter, you should find fairly hard but juicy specimens.

For this dish you need the following ingredients:

Liter of water.
Pears - according to the number and volume of cans.
Three hundred grams of sugar.
A few carnations.
A pinch of ground cinnamon.
A pinch of allspice.
80 ml vinegar essence.
Citric acid - about five grams.

Preparing pickled pears for the winter

Everything is put into boiling water, with the exception of citric acid and vinegar essence. When the brine boils, add vinegar. The solution is boiled for a few more minutes.

At this time, the fruits are immersed in boiling water with citric acid. They need to be kept in the solution for about four minutes. Then the pears are transferred to pre-sterilized jars and filled with hot syrup. Close the jars with a lid. Ready jars are sterilized for fifteen to thirty minutes, depending on the volume. Ready pickled pears are sent to cool.

Pears for the winter. Simple recipe

To prepare these pears you need to prepare:

Pears.
Liter of water.
Four carnations.
Three hundred grams of sugar.
Two black currant leaves.

For this recipe, the fruits are taken whole, but the skin is removed. Dissolve a pinch of citric acid in a liter of water and put the pears there until the marinade is prepared.

At this time, add all the ingredients to boiling water. The marinade should simmer for about ten minutes. Prepared fruits are placed in pre-sterilized jars and filled with boiling liquid. Cover the jars with lids and leave to cool.

According to this recipe, pickled pears can be stored in the refrigerator for up to a year.

Lemon in marinade. Interesting combinations

You can pickle pears for the winter using another interesting recipe. For it you need:

Four hundred grams of fruit.
One lemon.
90 grams of sugar.
A teaspoon of salt.
Four carnations.
Citric acid – 35 grams.

The fruits are cut into halves or quarters. Wash the lemon and cut into thin slices. Place fruit in sterile jars. Between them is a lemon. Sugar and spices are poured on top. You can also put a couple of cherry leaves in the jar. All this is poured with boiling water. The jar is closed, turned over and cooled.

Pears and wine: recipe without sterilization

The dish according to this recipe is not rolled into jars. However, pickled pears in wine can be an excellent accompaniment for lunch or dinner. To do this you will need:

Six pears.
Four glasses of red wine, preferably dry.
Ten st. spoons of sugar.
Cinnamon and lemon zest - to taste.

Pour wine into a saucepan and simmer over low heat until it boils. Now granulated sugar is gradually added to it, boiling the syrup. Spices such as cloves, lemon zest and cinnamon are also sent here. The latter can be used both in ground form and in pieces.

Now that the syrup has been cooked for about ten minutes, the pears, cut into small pieces, are also sent here. You can also leave whole fruits. It is better to peel the fruits first, so they will be softer. You need to stir the mixture all the time so that the pears are evenly enveloped in wine syrup.

When the fruits become soft, but do not turn into porridge, they are taken out onto a plate. And the syrup continues to be cooked until it becomes thicker. When ready, the pears are poured with the resulting syrup. Pears marinated in wine become more aromatic and piquant.

Pears that have been pickled for the winter are a savory dish. It is noteworthy that in many recipes vinegar is replaced with citric acid. This way the natural taste and aroma of the fruit is not muffled. You can also pickle pears in wine. This can be either an appetizer or a savory dessert.

Pickled pear: recipes

Pear is not only a base for dessert. It is also delicious when marinated. In addition, it can be an original accompaniment to the main dish.

Pickled pears step by step recipe with pictures

Many people like pear for its unique sweet and slightly sticky taste. The fruit has a large number of varieties such as, for example, duchess. The pear is low in calories due to the fact that eighty-four percent consists of organic water. Pickled pears without sterilization are suitable for a weight loss diet menu, but you should not use it too often, because it also contains eleven percent sugar.

Pickled pears recipe for the winter

Pears prepared according to this recipe are an ideal complement to poultry, beef and pork. For canning, choose fruits with thin, intact skin and not loose pulp. You can change the spices used in this recipe and use the ones you like best.

List of ingredients needed to prepare canned food:

670 ml. disinfected water;
two kilograms of fresh pears;
eight black peppercorns;
120 milliliters 9% fruit vinegar;
four clove buds;
five bay leaves;
five hundred grams of sugar.

How to pickle pears for the winter in jars:

Wash the fruits with cold water, and sterilize all necessary containers in a way that is most suitable for you (over steam, boiling water). Cut them into quarters, remove the core and seeds and soak in water.
Pour drinking water into any container and place it on the fire. Add sugar, fruit vinegar and boil for four minutes. Pour the pear pieces into it and keep it on the fire for another seven minutes. We put spices and herbs into jars and pour the resulting marinade into the twists, then cover the neck with something to infuse.
At this time, prepare everything to sterilize the workpiece. Spread a small white towel on the bottom of a deep container, then pour in warm water, but not cold, otherwise, due to the large difference in temperature of the water in the container and in the jar, the latter will burst. We place all this on the stove, place containers with snacks inside and sterilize for eleven minutes over low heat.
Using a towel or oven mitts, take them out and roll up the lids. After this, cover with a warm blanket, placing them upside down in advance and leave them for thirteen hours.
Place the carefully cooled twists in a place with temperatures below zero and humidity (balcony, cellar, refrigerator) before using them for food.

Pickling pears for the winter

Those who love fruits, berries and sweets will love this recipe. Canned pear prepared in this way will turn out very juicy and sweet, and will have a rich berry taste. In addition to its extraordinary taste, pickling contains a huge amount of nutrients that will nourish your body all winter.

For our readers, we have specially prepared other interesting recipes for preparations, such as: red cabbage for the winter, salted chanterelles and pickled cabbage.

What you will need for this preservation:

two kilograms of pears;
one kilogram six hundred grams of lingonberries;
thirty milliliters of 9% fruit vinegar;
three hundred seventy ml. disinfected water;
1 kilogram 360 grams of sugar.

How to pickle pears for the winter:

We wash all the necessary fruits and berries with water. Cut the pear into four parts, removing the stem and seeds. Throwing the lingonberries into a saucepan along with sugar (one hundred and sixty grams), boil until they are completely softened. We filter this composition through cheesecloth to get rid of the berries.
Add the remaining sugar to the juice and keep it on the fire until it is completely dissolved. Then add pear slices and boil for another thirteen minutes. Having removed the fruits from the marinade, place them tightly in the jars, followed by pouring juice and vinegar.
Sterilize jars with twists using the method described in the previous recipe. We seal the jars and wrap them in towels, do not disturb them for seventeen hours. After this, place the cooled containers with the snack in a suitable place (out of sunlight).

How to pickle pears for the winter

If you really like the juicy taste of pears, then by preparing canned food according to this recipe you will make it much tastier. The array of spices included in this snack adds to the natural tart flavor of the fruit that many people enjoy. In addition to the unusually rich taste, this preparation will help strengthen the immune system due to the medicinal properties of spices.

Products for canned pears with spices:

three pieces of anise;
half a liter of distilled water;
one liter of white wine vinegar;
five hundred grams of cane sugar;
one cinnamon stick;
nine grams of black allspice;
one lemon;
thirty grams of juniper;
twenty pears;
six carnation inflorescences;
two stalks of fresh rosemary.

Pickling pears is quick and easy:

We wash the fruits with cold water, remove the branches, divide them into four parts, remove the core and carefully place them in sterilized jars.
Add distilled water and the remaining products to a deep iron bowl. We boil this composition over a fire, pour the contents into containers along with the ingredients, screw on sterile lids and shake.
We wrap the twists in thick heat-protective fabric, let them sit for two days, after which we put them away where your pieces usually stand.

Pickled pears with citric acid for the winter

If you are not a fan of spending a lot of time on preparations, then this method is for you. Cooking pears in their own juice does not require a lot of time and food resources. Due to the vitamins contained in fruits, in winter you will not suffer from vitamin deficiency (lack of beneficial vitamins necessary for the body).

Ingredients you will need:

four hundred and seventy grams of pear fruit;
three carnation inflorescences;
three hundred milliliters of distilled water;
sixty grams of sugar.

Pickled pears in jars for the winter:

Let's wash all the necessary ingredients and containers. We remove all the fruits from seeds and twigs, cut them into four parts, pour boiling water over them for three minutes and drain them.
Pour sugar into the pears and after two hours put it on the fire, add citric acid, cloves and boil until the sugar dissolves. The resulting composition is packaged in pre-sterilized containers and screwed on with lids.
Wrap jars with twists in heat-protective cloth for a day, then place them in a storage area.

How to pickle a pear for the winter with vinegar

If you have a garden in your country house and there are many trees with fruit growing there, and among them there are pears and apples, then this harvesting method will interest you. The juiciness and sweetness of these fruits, emphasized by spices and herbs, will be stored for a long time and wait in the wings.

Products that are useful for preparing this pickling:

four hundred grams of pears;
three hundred grams of apples;
260 ml. disinfected water;
one hundred ninety grams of sugar;
ninety milliliters of 9% fruit vinegar;
six buds of cloves;
three cherry leaves;
three blackcurrant leaves;
seven grams of rosemary.

Pickled pears in vinegar:

We wash all the necessary products under water. Cut the fruit vertically into eight pieces, remove the stems and seeds with the core.
For the marinade, pour water into an iron (or glass) bowl, add fruit and other ingredients and boil over heat for seventeen minutes. Take out and place the fruits in jars, pour in the lingonberry marinade.
Sterilize the twists using the method described in the first recipe. We twist the jars and wrap them in a blanket, let them cool for a day. After this, remove the infused containers with the snack for storage in a place where the sun’s rays do not reach.

Pickled pears for the winter without sterilization

In addition to their natural taste, pears are very beneficial for the human body. They help stabilize the digestive system and disinfect the body from external damage and infections. With the addition of lemon, this snack recipe will help the body cope with viral and colds that are common during cold seasons.

Ingredients for half a liter of this snack:

four hundred and twenty grams of pear fruit;
230 milliliters of disinfected water;
one lemon;
four carnation inflorescences;
two cherry leaves;
thirty-five grams of citric acid;
ninety grams of sugar;
two leaves of any currant.

Pickled pears recipe without sterilization:

We wash the necessary ingredients with cold water. We do not peel the zest from the lemon, but only grind it with a special file, after which we cut it into slices five millimeters thick. Cut the pears into eight pieces vertically without peeling them and removing the seeds.
We place pieces of fruit vertically in containers for preparations, put lemon slices between them, salt, add sugar, citric acid and pour boiling water.
Disinfect the twists as in the first recipe. Twist and wrap in a warm cloth, first placing it upside down.
After fifteen hours, place the fully prepared winter snack in a storage place until winter.

When canning pear fruits, you retain most of the beneficial substances (the rest are evaporated during heat treatment), which gives you the opportunity to use their medicinal and health-improving properties even in the cold season. Fruits contain: fiber, which increases the metabolic rate, normalizes the functioning of the intestines and its microflora; vitamin C, which helps prevent premature aging and builds strong immunity; folic acid, which is involved in the process of cell division; vitamin E, which helps regulate female hormonal levels; calcium and phosphorus, which strengthen the bone structure of the body.

Pickled pears step by step recipe with pictures

Pickled pears without sterilization are suitable for a weight loss diet, but you should not eat it often, because it also contains 11% sugar.

Step 1: Prepare the pears.

Only strong, firm ripe pears with a bright taste and aroma are suitable for pickling. Rinse the fruit well, removing all dirt from the skin. It’s better to even go over them with the soft side of the sponge once. But if the peel is too hard, it is better to peel it off. Then cut the pears into 4 equal parts, remove the branches and core with seeds. Place the prepared pears in a bowl filled with cool water.

Step 2: Cook the pears in the marinade.

In a saucepan, combine clean water, granulated sugar and vinegar. Stir until completely dissolved, put on fire and dip pear quarters into the resulting marinade. Bring to a boil and cook in the boiling marinade for 5 minutes.

Step 3: Canning the pickled pears.

While the pears are boiling in the marinade, prepare pre-sterilized jars by placing spices on the bottom: bay leaf, cloves and black peppercorns. Fill the jars with pear pieces, stacking them tightly on top of each other. Pour the remaining marinade into jars.
Cover the jars with pickled pears with lids, place them in a saucepan with hot water and pasteurize for 10 minutes. Then screw the hot pieces tightly with the lids, turn them upside down and leave for several hours until they cool completely.
As soon as the jars with pickled pears inside have cooled completely, turn them back upside down and the lids up and place them with other preparations until required.

Step 4: Serve the pickled pears.

Serve pickled pears as an accompaniment to meat or poultry dishes. Fruits will make your meal elegant and festive, so be sure to save a couple of jars for the New Year's table. But on an ordinary day, don’t forget about wonderful pickled pears; they will add great variety to your winter diet.
Bon appetit!

For preparations, use clean spring water or, as a last resort, bottled water purchased at the store.

Jars can be sterilized the old fashioned way, with steam, or in the oven. To do this, place clean jars in a cold oven, and then set everything to heat to 150 degrees. Thus, the jars need to be sterilized within 15 minutes.

You can use other spices, for example, for aroma, choose cinnamon by placing a stick on the bottom of the jar instead of a bay leaf, and for a spicy taste, let there be a pod of chili pepper.

You can make not only jams and compotes from pears, but also pickle them, creating a real delicacy. Pickled pears are a good snack for fortified drinks; they can be added to salads and used in making sandwiches.

A beautifully decorated small jar of pickled pears will be a good option for an original gift.

The calorie content of such fruits is 47 kcal per 100 g.

Pickled pears for the winter - a simple step-by-step photo recipe

Do you want to surprise your family and friends? Use the recipe for pickled pears, original and uncomplicated.

For pickling, you need to take not quite ripe fruits.

Cooking time: 40 minutes

Quantity: 2 servings

Ingredients

Pears: 1 kg
Water: 750 ml
Vinegar: 50 ml
Sugar: 300 g
Cinnamon: 1 g
Cloves: 8 pcs.
Allspice: 8 pcs.

Cooking instructions

How to pickle whole pears

The beauty of this recipe is that the pear fruits are pickled together with the stalks, which makes them look especially impressive in a glass jar.

Small pears – 1 kg.
Apple and wine vinegar - 1 tbsp.
Water – 0.5 tbsp.
Sugar – 15 tbsp. l.

And of course, the container for preservation should be larger; half-liter jars are clearly too small.

What to do:

Take small fruits and wash them clean. Preservation will look more beautiful if you cut the skin thinly.
Mix apple and wine vinegar, as well as half a glass of plain water and sugar, bring the marinade to a boil.
Place the pears in it and boil for 15 - 20 minutes until they become slightly transparent.
Place the prepared fruits in jars, add spices there, and boil the marinade for another 5 minutes.
Pour boiling marinade into the contents of the jars and additionally sterilize for 20-25 minutes.
Screw on the metal lids and leave to cool upside down, wrapped in a blanket.

With apples

The apple-pear tandem will be a pleasant addition to any dish. It is better to choose the Bergamot variety for apples, and Winter for pears.

Apples – 3 pcs.
Pears - the same amount.
Water – 0.5 l.
Vinegar - ¼ tbsp.
Sugar – 2 tbsp. l.
Cinnamon – a pinch.
Grape leaves - if available.

You should get two half-liter jars.

How to marinate:

Cut the fruits, peeled from the seed pod, into slices of any shape.
Place 1 grape leaf on the bottom of the glass container, add a pinch of ground cinnamon and mix in pieces of pears and apples.
Prepare the marinade by bringing water and sugar to a boil, then add vinegar.
Immediately remove from heat and pour over the fruits in the jars.
Sterilize for 20-25 minutes in a water bath.
Screw on the metal lids and leave to cool, turning the jars upside down and covering with something warm.

Spicy pickled pears for meat and salads

Juniper seeds and half a lemon will add piquancy to these pears. Otherwise, the preparation is similar to the previous recipes.

These pears are especially tasty with baked or fried meat.

Pears - 2.5 kg.
Water – 1.5 l.
Brown sugar – 1 kg.
Salt – 1 tbsp. l.
Vinegar – 0.5 tbsp.

Step-by-step instruction:

First cut the fruit in half and remove the core using a spoon. The skin, like the stalks, can be cut off or left.
If the halves seem too large, it is recommended to cut them into quarters and keep them in salted water to prevent them from darkening.
Prepare the marinade. Boil, put pears in it and boil for 5 minutes.
Remove the pear slices and place in jars.
Throw a slice of lemon and 2 juniper berries into each. You can add any other spices to taste (cardamom, ginger, nutmeg).
Bring the remaining marinade to a boil again, pour in 9% vinegar and immediately pour it over the pears.
Sterilize for 15-25 minutes and close with metal lids. Cool by turning the jars upside down.

Recipe without sterilization

List of ingredients for 3 half liter jars:

1 kg of juicy but dense pears;
10 tbsp. l. granulated sugar with a slide;
1 tbsp. l. salt without a slide;
5 tbsp. water;
5 tbsp. vinegar.

For spices, you can add a couple of cloves and bay leaves, a few peas of black and allspice.

How to marinate:

Boil water with sugar and salt, add vinegar and immediately remove from heat.
Add pear halves to the slightly cooled broth and let them brew for about three hours.
After the specified time, bring the marinade along with the fruit to a boil, then cool to room temperature.
Place spices at the bottom of each jar, fill them with cooled pears and pour over the boiled marinade.
Immediately roll up with metal lids.
For this recipe, there is no need to sterilize the workpiece, but it is necessary to cool it under a blanket, turning the jars upside down with their lids.

However, it must be remembered that unsterilized pear blanks can “explode”.

Pears take well to almost any spice in a marinade. The taste and aroma of the finished product will depend on what exactly you prefer. Traditional spices are bay leaf, black or allspice, and cloves. It is not forbidden to replace bay leaf with cinnamon and vanilla, and allspice and black pepper with chili, ginger or star anise. Besides:

For pickling, you should take firm, undamaged fruits. It's better if they are not too tart.
Peeled pears should be placed in acidified or salted water to prevent them from darkening.
For sterilization, you must place a towel or a special stand at the bottom of the pan.
During sterilization, the water should reach the neck of the jar.
Half-liter jars should be sterilized for 15 minutes, liter jars for 20, and three-liter jars for 30 minutes.

Pear attracts with its delicate aroma and juicy pulp. It is prepared for children (puree) and for tea parties (caramelized), included in salads (with hard cheese) and compotes made with it. But a simple recipe for pickled pear (the photo will demonstrate how it should look in the end) will become a family favorite. It is recommended to choose hard varieties for clogging; the fruits should be of medium size (“about the size of a fist”; it was not for nothing that pears were called “dulya”). The tail will not be superfluous - it is easier to hold the fruit by it when taken out of the bottle. It is better to remove the hard skin from the fruit with a knife in advance; the fruits are dipped in cold water with the addition of lemon juice - so that the pulp does not darken.

Pickled pears are good in any wine

Ingredients

Water 1 liter Carnation 4 branches currant leaf 2 pieces)

Number of servings: 4
Cooking time: 40 minutes

Pickled pears for the winter, without sterilization

The simplest recipe is to sterilize the jars and lids, and not the pear compote itself. Place washed, halved fruits in bottles (from half the total volume of the jars to the “hangers”, if desired) and fill them with boiling syrup (take 0.3 kg of sugar per 1 liter of water).

They seal it, put it in a warm place for a day - then put it in the cellar. The shelf life of such preservation does not exceed a year.

Before you pickle pears in jars for the winter, check out one more recipe (for 1 bottle).

Take 0.42 kg of pears (wash, cut into 8 pieces, remove the seeds). Rinse the lemon with hot water.
Sterilize jars and lids. At the same time, cut the lemon into thin pieces (0.5 cm each).
Place all the ingredients in a container for preservation: fruits (vertically, so that they are better soaked), with lemon between them. Add 90 g of sugar, 1 tsp. salt, 4 clove flowers, 35 g citric acid.
Add 2 leaves of cherries and currants, pour boiling water (0.23 l). The bottles are corked, placed upside down on tap (and wrapped in a warm blanket).

This compote is used as a syrup (then diluted with sparkling water), and the pears go “with” wine, for filling a pie, and it is also a unique dessert for tea. The kids will love it. And if adults are invited to the table, why not experiment with a drunken pear?

Pickled pears in wine

Fruits in marinade are not used for canning (according to this recipe), this is an exquisite sweet dish for coffee or tea, champagne (celebratory dessert). You will need for cooking pears (6 pieces), red wine (4 glasses), cinnamon, lemon or orange zest and 10 tbsp. Sahara.

The syrup is boiled (sugar is added to the wine and allowed to boil). Send there cinnamon and zest, peeled whole fruits (cook until soft). The fruits should be covered with wine or they should be turned over (alternately).
After removing, the pickled pears are placed on white dishes, and the syrup is boiled (sometimes more sugar is added).
Before serving, pour syrup into the bottom of the plate with pears, and the fruits themselves are decorated with ice cream, grated dark chocolate, and whipped cream.

It turns out that pear in wine syrup reveals the aroma differently. Such delicious fruits need to be prepared - why not surprise your loved one? This continuation of a romantic dinner will be appreciated. If there is no time to prepare, take out last year's canned supplies.

Pickled pears with honey and cloves

If desired, you can add a teaspoon of salt to the recipe to create a snack dish.

Mix water, sugar, honey and juice squeezed from lemons. Add cloves. Place the marinade on the fire, bring to a boil and cook for about 10 minutes.

Drain the water and pour the boiling marinade over the pears in the jars. Immediately roll up the boiled lids, turn over, and wrap. Once cooled, store for storage.

Pickled pears in pieces

To prepare you will need:

In this recipe, pears are not pickled whole, but in halves or quarters, depending on size. The skin can be peeled off as desired.

Mix sugar, water and vinegar. Place on low heat and wait until the sugar dissolves.

Wash and dry the pears. Cut into pieces, peeling if desired. Place the prepared pears into the boiling marinade and cook until they become transparent.

Place the hot preparation into sterilized jars and roll up immediately. Once cooled, store in a cool, dark place.

Pickled pears with sterilization

To prepare you will need:

pears - 400-500 g
sugar - 150 g
water - 250 ml
vinegar 6% - 50 ml
cloves - 4 pcs.
cinnamon - 0.5 sticks
allspice peas - 4 pcs.

Wash the pears in advance, cut them into halves, and remove the cores and seeds. Fill with cold, slightly salted water to prevent darkening.

Make the marinade. To do this, pour water into a saucepan, add sugar and spices. After boiling, cook for 5-7 minutes and then pour in the vinegar.

Now place the prepared pears in the boiling marinade and cook after boiling for about 10 minutes over low heat.

Pickled pears for the winter

How to prepare pickled pears for the winter? A collection of tips AnyDayLife shares with you original homemade recipes.

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Pickled pears for the winter, without sterilization

They seal it, put it in a warm place for a day - then put it in the cellar. The shelf life of such preservation does not exceed a year.

Before you pickle pears in jars for the winter, check out one more recipe (for 1 bottle).

Take 0.42 kg of pears (wash, cut into 8 pieces, remove the seeds). Rinse the lemon with hot water.
Sterilize jars and lids. At the same time, cut the lemon into thin pieces (0.5 cm each).
Place all the ingredients in a container for preservation: fruits (vertically, so that they are better soaked), with lemon between them. Add 90 g of sugar, 1 tsp. salt, 4 clove flowers, 35 g citric acid.
Add 2 leaves of cherries and currants, pour boiling water (0.23 l). The bottles are corked, placed upside down on tap (and wrapped in a warm blanket).

Pickled pears in wine

The syrup is boiled (sugar is added to the wine and allowed to boil). Send there cinnamon and zest, peeled whole fruits (cook until soft). The fruits should be covered with wine or they should be turned over (alternately).
After removing, the pickled pears are placed on white dishes, and the syrup is boiled (sometimes more sugar is added).
Before serving, pour syrup into the bottom of the plate with pears, and the fruits themselves are decorated with ice cream, grated dark chocolate, and whipped cream.

Pears pickled in wine for the winter, without sterilization: recipe with photo

Only freezing helps preserve fresh fruits and berries for the winter. But such a dessert cannot be called tasty.

Pickled pears for the winter without sterilization

Ingredients

Salt – 1 tbsp. no slide

Table vinegar 9% – 100 ml

Black peppercorns – 6 pcs.

Allspice – 6 pcs.

Bay leaf – 2-3 pcs.

47 kcal

Cooking process

I prepare the products according to the list.

Pour water into the pan, add salt and sugar.

I bring the water to a boil, let it simmer for a few minutes, and add vinegar at the end. I remove the pan with the marinade from the stove and let it cool a little.

Wash the pears, cut them into quarters, remove the seeds. I don’t remove the tails from pears.

I put the pears in the marinade, stir and let it brew for about three hours.

The indicated amount of ingredients is enough for 3 half-liter jars. I place small bay leaves in dry sterilized jars, distribute the spices - cloves, black peppercorns and allspice.

I heat the pears with the marinade to a boil, remove them from the stove, and let them cool to room temperature.

I remove the pears from the pan using a clean, dry fork and distribute them into prepared jars.

I bring the marinade to a boil, let it simmer for a few minutes, and pour it over the pears in the jars.

I cover the jars with boiled metal lids.

I roll up the cans using the key.

I turn the jars over and wrap them until they cool completely.

Pears pickled for the winter without sterilization are ready! When the jars have cooled, I transfer them to the cellar.

Pears pickled for the winter without sterilization

A proven recipe for preparing pears pickled for the winter without sterilization, step by step with photographs.

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Pickled pear: recipes