Pickled pears in jars for the winter

Pickled pears are an ideal and original dish for the table with which you can please and surprise your loved ones. Even canned variations retain all the beneficial qualities and have a great taste. Ideal for meat dishes, especially game; can be used in baking (as a filling).

Which pears are suitable for canning?

It is worth considering the main varieties that are suitable for preservation.

• Summer varieties: Severyanka, Cathedral, Bessemyanka, Allegro, August dew Skorospelka from Michurinsk, Victoria.
• Autumn varieties: Velessa, In Memory of Yakovlev, Venus, Bergamot, Moskvichka, Honey.
• Winter varieties: Yuryevskaya, Saratovka, Pervomayskaya, Otechestvennaya.
• Late varieties: Dessert, Olivier de Serre, Hera, Belarusian.

How to pickle pears for the winter in jars

To do this, the fruits are washed well, cut into four parts or used whole (if they are small), the core is discarded along with the seeds, and soaked in water. Prepare the jars: wash, sterilize in any way. Pour water into a saucepan and put it on fire.

Add sugar and, if necessary, any fruit vinegar. Then boil for about 5 minutes. The necessary spices are placed in the prepared containers, the fruits are poured with the resulting marinade. Cover with lids.

Prepare everything necessary for sterilization. Place a small towel at the bottom of a large container and pour warm water. Place glass jars and sterilize for 10-15 minutes, depending on the size of the fruit.

Then they take it out, roll it up, and cover it with something to retain heat (until it cools completely).

There is another way to prepare pears in jars. Wash the fruits, remove the seeds, stalks and core. Cut into 4 slices, pour boiling water over them, leave for half an hour, then drain. Cover the fruits with sugar and leave for half an hour.

Add the necessary spices and boil until the sugar is completely dissolved. Then they are laid out in pre-prepared containers and covered with lids and wrapped.

After a day you can move it to a prepared storage location.

Recipes for pickled pears for the winter

You can marinate in different ways: in slices, whole, both with and without sterilization, with spices, with oranges.

Pickled pears for the winter without sterilization

Pickling pears without sterilization for the winter has good taste and minimal effort. Let's look at recipes for preparing pickled pears for the winter without sterilization.

The easiest method of canning pickled pears for the winter.

Ingredients:

• pears – 1 kg;
• water – 0.5 l;
• bay leaf – 4 pieces;
• cloves – 6 pieces;
• ginger – 1 teaspoon;
• sugar – 0.25 kg;
• salt – 1 teaspoon;
• citric acid – 1 teaspoon;
• black peppercorns – 12 pieces.

Cooking sequence.

1. The fruits are washed well, cut into pieces, the seeds are thrown away, the tails can be removed or left.
2. Blanch for 5 minutes (depending on the variety, the time can be adjusted, the main thing is that they do not overcook), remove.
3. Spices, salt and sugar are added to the resulting broth.
4. Then add citric acid.
5. Fruits are placed in sterilized containers.
6. Roll up and insulate until completely cool.
7. Sealing is stored at a temperature of 20 - 22 degrees.

There is another recipe for making pickled pears without sterilization.

You will need:

• pears – 2 kg;
• salt – 2 tablespoons;
• vinegar 9% – 200 ml;
• sugar – 0.5 kg;
• water – 1.5 l;
• bay leaf – 6 pieces;
• cloves – 6 pieces;
• black pepper (peas) – 10 pieces;
• allspice (peas) – 10 pieces.

Preparation.

1. The fruits are thoroughly washed, the seeds are removed, cut into quarters, and the tails are removed if desired.
2. Prepare the marinade (sugar is mixed with water and salt is added).
3. Boil for 5 minutes.
4. Next add vinegar and remove from heat. Wait until the marinade cools down a little.
5. Place the fruit in the marinade and leave for about three hours.
6. Place in prepared jars in equal parts across all jars: bay leaf, peppercorns and allspice, cloves.
7. Bring to a boil, wait until they cool a little, and use a fork to transfer the fruits into containers.
8. Wait until the marinade boils and pour in the fruit.
9. Roll up and wrap until it cools down.
10. Store the roll in a cool room.

Pickled pears without sterilization are very tasty, retain all the necessary elements well, and are stored well.

Pickled pears without vinegar

In this recipe, lingonberries and lingonberry juice will serve as a substitute for vinegar.

Required ingredients:

• pears – 2 kg;
• lingonberries (berries) – 1.6 kg;
• sugar – 1.4 kg.

Preparation

1. Wash the pears, cut them into 2-4 parts, remove the stems and seeds.
2. Lingonberries are sorted, washed in a colander and transferred to a saucepan.
3. Add 200 g of sugar to the lingonberries and bring to a boil. Cook until the lingonberries soften.
4. The resulting mass is ground through a sieve.
5. Bring to a boil, add the remaining sugar and boil until the sugar dissolves.
6. Add pear juice to the resulting juice and cook until soft.
7. Place using a slotted spoon into prepared jars and fill with lingonberry juice.
8. Sterilize: 0.5 liter jars - 25 minutes, 1 liter jars - 30 minutes, three liter jars - 45 minutes.
9. Seal and wrap until completely cool.

Juicy and aromatic canned pears with lingonberry juice are a healthy food that will help strengthen the body and also replenish vitamins.

Pickled pears for the winter with vinegar

Marinating pears for the winter in this recipe is good because the fruit remains juicy and sweet, but there is still a piquant aroma of spices.

Ingredients:

• pears – 1.5 kg;
• water – 600 ml;
• sugar – 600 g;
• cloves – 20 pieces;
• cherry (leaf) – 10 pieces;
• apples – 1 kg;
• fruit vinegar – 300 ml;
• black currant (leaf) – 10 pieces;
• rosemary – 20 g.

Preparation.

1. Wash the fruit thoroughly and cut it into 6–8 pieces.
2. Remove the stalks and core.
3. Place fruit and other ingredients in a saucepan with water and boil for 20 minutes.
4. Take out the fruits and place them in glass containers, pour the marinade over them.
5. Sterilize for 10 – 15 minutes.
6. Roll up and insulate until completely cool.
7. Store in a dark place.

Another method of pickled pears is easy to prepare, but takes 2 days.

Ingredients:

• small pears – 2.2 kg;
• lemon zest – 2 pieces;
• water – 600 ml;
• vinegar – 1 l;
• sugar – 0.8 kg;
• cinnamon – 20 g.

Preparation.

1. Wash the fruits under running water, remove the core, cut them and fill them with salted water - this will prevent darkening.
2. Water is mixed with the rest of the ingredients and put on fire until it boils.
3. Add the fruits to the marinade and cook until they become quite soft.
4. Remove from heat and leave for 12 - 14 hours to infuse.
5. The next day, the fruits are placed in pre-prepared glass containers and sterilized for 15–25 minutes, depending on the size.
6. Then they twist it. Allow to cool completely.
7. It is better to store in a cool place.

This recipe for pickled fruits for the winter with vinegar is labor-intensive, but undoubtedly worth it.

Pickled pears with citric acid

Pickling pears with citric acid is different in that vinegar is not added to this recipe (the advantage over other recipes is that it retains all the beneficial qualities).

Ingredients:

• pears – 3 kg;
• sugar – 1 kg;
• water – 4 l;
• citric acid – 4 teaspoons.

Preparation.

1. The fruits are washed, cut into slices, and the core and seeds are removed. Place in pre-sterilized glass containers.
2. Pour boiling water up to the neck, cover with a lid. Leave for 15 - 20 minutes. Pour water into a saucepan, add sugar.
3. Bring to a boil and add citric acid.
4. The resulting syrup is poured into glass containers and rolled up, the jars are turned over and wrapped.

You will need:

• water – 700 ml;
• pears – 1.5 kg;
• lemon – 3 pieces;
• cloves - 10 pieces;
• cherry leaf – 6 pieces;
• currant leaf – 6 pieces;
• citric acid – 100 g;
• sugar – 300 g.

Preparation.

1. The fruits are washed thoroughly.
2. Lemons are cut into slices no more than 5 mm thick.
3. Cut the fruit into 4 - 8 slices, depending on the size, remove the seeds and the seed pod.
4. In pre-prepared sterilized glass containers, currant and cherry leaves are placed on the bottom, fruits are placed vertically on top, and lemon slices are placed between them.
5. Prepare the marinade: add salt, sugar, and cloves to the water.
6. Citric acid is added after boiling.
7. After 5 minutes of boiling, fill the jars with marinade.
8. Sterilize for 15 minutes.
9. The jars are rolled up, wrapped and allowed to cool completely.
10. Store in a cool place.

It turns out to be a very tasty and spicy dish. The cooking technology is easy and labor-intensive.

Whole pickled pears

The recipe for making pickled pears for the winter has its own advantages: a beautiful appearance of the finished product, excellent taste and a pleasant aroma.

Required ingredients:

• pears (preferably small ones) – 1.2 kg;
• sugar – 0.5 kg;
• vinegar – 200 ml;
• ground cinnamon – 4 g;
• allspice – 8 pieces;
• cloves - 8 pieces.

Preparation.

1. The fruits are thoroughly washed, blanched for 5 minutes, and cooled.
2. Cloves with allspice and fruits are placed at the bottom of a sterilized glass container.
3. Prepare the marinade. To do this, mix water with granulated sugar, cinnamon and vinegar.
4. Let it boil, cool slightly and pour the fruit into the jar. Sterilization duration is 3 minutes.
5. Remove from the container for sterilization and immediately roll up and turn over.
6. Store in a cool place, protected from light.

There is another good method that is worth considering. It will require:

• small pears – 2.4 kg;
• sugar – 700 g;
• water – 2 l;
• vanilla sugar – 2 sachets;
• citric acid – 30 g.

Preparation.

1. The fruits are washed.
2. Fill sterilized jars with fruits so that there remains a place where the narrowing of the neck begins.
3. Mix water with sugar.
4. Water and sugar are brought to a boil and poured into glass containers.
5. Let stand for about 5 - 10 minutes (it is advisable to wrap it in a blanket), then drain and bring to a boil again.
6. Then add citric acid and vanilla sugar.
7. Boiling syrup is poured over the fruit; if there is not enough syrup, boiling water is added.
8. Roll up with tin lids, turn over, and wrap. Wait until it cools completely.

Whole pickled pears look very beautiful and taste great.

Polish pickled pears

Ingredients:

• pears – 2 kg;
• citric acid – 30 g;
• sugar – 2 cups;
• lemon – 2 pieces;
• vinegar - 1 glass;
• allspice – 8 pieces;
• cinnamon – 2 teaspoons;
• cloves - 8 pieces.

Preparation.

1. The fruits are thoroughly washed, cut into pieces (depending on size), the seeds with the core are thrown away, you can take small ones whole.
2. Pour water (6 liters) into a saucepan, heat it to a boil, add citric acid. Boil the fruit for 5 minutes.
3. Take out the fruits to cool slightly.
4. Prepare the marinade: Mix water (1 liter) with sugar, heat to a boil, then add vinegar.
5. Spices (cinnamon, cloves and allspice), fruits mixed with small slices of lemon are placed at the bottom of a pre-sterilized glass container.
6. Fill the jars with boiling marinade, leaving some air. Wrap the rolled up jars and turn them over until they cool.
7. Long-term storage only in a cool room.

Polish pickled pears taste similar to pickled pears with vinegar, only they are softer and have a more piquant taste.

Pickled pears with garlic

The method is very interesting and suitable for real gourmets.

Ingredients:

• durum pears – 2 kg;
• carrots (medium size) – 800 g;
• water – 4 glasses;
• vinegar – 200 ml;
• sugar – 250 g;
• garlic – 2 pieces;
• celery (branches) – 6 pieces;
• allspice – 6 pieces;
• cloves – 6 pieces;
• cardamom – 2 teaspoons.

Preparation.

1. Prepare the fruit: wash, cut into slices, remove the core and seeds.
2. Wash the carrots and cut into small pieces.
3. Place everything except celery and garlic in a saucepan, put on fire and bring to a boil.
4. Pour boiling water over it and let it stand for about 5 minutes (preferably wrap it in a blanket).
5. Place celery and garlic cloves on the bottom of prepared jars.
6. The carrots are then inserted into the middle of the pears and placed in a bottle.
7. Fill the jars with boiling marinade, leaving some air. Roll up, wrap and turn over until cool.

Due to the cardamom content in the recipe, the dish is provided with a magical aroma.

Spicy delicious pickled pears

This recipe is distinguished by a large number of spices, which makes the dish more piquant and interesting.

Components:

• pears – 2 kg;
• water – 800 ml;
• sugar – 500 g;
• bay leaf – 10 pieces;
• vinegar – 140 ml;
• cloves - 12 pieces;
• black peppercorns – 20 pieces;
• allspice – 12 pieces;
• currant leaf – 10 pcs.

Recipe.

1. The fruits are washed, peeled, cut into quarters if necessary, and the core, stem and seeds are discarded.
2. Water with vinegar and sugar are diluted in a container, only half of the spices are added, you can also add a couple of star anise.
3. The marinade is brought to a boil, after which the fruit is added.
4. Bring to a boil and leave for 5 minutes. After this, the fruit should settle a little and be immersed in the marinade.
5. The remaining spices and currant leaves are evenly laid out on the bottom of a sterilized jar.
6. The fruits are placed in jars and then filled with marinade.
7. Sterilize within 5 – 15 minutes (depending on the volume).
8. Twist, turn over, wrap and allow to gradually cool to room temperature.

Another way to preserve pickled spiced pears.

Ingredients:

• pears (preferably small) – 2 kg;
• sugar – 700 g;
• apple cider vinegar (preferably 50/50 with wine vinegar) – 600 ml;
• water – 250 ml;
• lemon – 1 piece;
• cinnamon – 2 pieces;
• cloves - 12 pieces;
• allspice – 12 pieces;
• pepper mixture – 2 teaspoons.

Preparation.

1. The fruits are thoroughly washed, peeled, leaving the stem (for beauty).
2. To prevent them from darkening, place them in cold water.
3. Mix sugar, lemon (cut into slices), vinegar, spices with a small amount of water.
4. Place on the fire until it boils, stirring occasionally to prevent it from burning.
5. Then add pears and boil for 10 - 15 minutes. The fruits are transferred to a jar along with lemon slices.
6. Boil the marinade for 5 minutes and pour over the fruits.
7. Twist and leave to cool.
8. Store in a cool place.

Spices are simply necessary to prepare this recipe.

Pickled pears for the winter with oranges

A very tasty recipe for making pickled pears with oranges.

For this recipe you will need:

• pears – 2 kg;
• water – 750 ml;
• wine vinegar – 750 ml;
• sugar – 500 g;
• ginger root (not ground) – 30 g;
• orange (zest) – 1 piece;
• cinnamon – 1 piece;
• cloves – 15 pieces.

Preparation.

1. Prepare the fruit (wash, peel, cut into 2 parts, remove seeds and core).
2. Cut the orange into small pieces (after removing the zest). Peeled ginger is cut into slices.
3. Vinegar, sugar, ginger, orange zest and spices are added to the water. Let it boil and let it sit for 3 – 5 minutes.
4. After this, add the fruits and boil for 10 minutes. Then they are transferred to jars.
5. The marinade is boiled for another 15 minutes.
6. Boiling marinade is poured over the fruit and rolled up.
7. The roller is kept in a cool place.

Another original way to preserve pickled pears and oranges.

Components:

• pears – 2 kg;
• sugar – 500 g;
• orange - 1 piece;
• lemon (lime) – 1 piece.

Preparation.

1. All fruits are washed.
2. The core is removed; the stalks do not need to be thrown away (they look beautiful in a jar).
3. The water is brought to a boil and the prepared fruits are thrown into it.
4. Bring to a boil again and leave for 5 minutes.
5. Lay out and fill with cold water.
6. Prepare lemon (lime) and orange. To do this, remove the zest and stuff it with the resulting pear zest.
7. Fruits stuffed with zest are placed in sterilized three-liter bottles.
8. Fill the bottles with syrup - 500 g of sugar per 2 liters of water.
9. Banks are sterilized for at least 20 minutes.
10. They roll it up and wrap it up.

The recipe for pickled pears with oranges is intended for truly true connoisseurs of original taste.

Terms and conditions of storage

The storage times and conditions for pickled pears are the same as for other canned vegetables and fruits. Canned food can be stored even at room temperature, but remember that in a cool and dark place the shelf life is much longer. A pantry or a cool balcony are good for this, but a cellar or basement is best. It is recommended to store stocks for no more than one year.

Conclusion

Pickled pears are an excellent product for the winter. Each recipe has its own peculiarity, “zest” and an experienced housewife will choose the best option for herself.

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