How to prepare marinated pear? Billets for the winter

If it comes to winter canning fruit, the minds of most housewives come with different compotes, jams and jam. Few people are aware that from fruits can turn out delicacies and not sweeties. Maybe someone will remember canned plums - and that's all. But, for example, a pickled pear just perfectly harmonizes with game and any bird. And with the usual meat is just wonderful - even baked, even fried. Do not believe me - try once to roll marinated pears for the winter, and you will be sure that this piece will be used first, and you will be presented with claims that you have twisted a few cans with it.

Just pickled pears

On the topic of pickled fruits, cooks fantasize who is into what. Especially those who had time to try pickled pears. The recipe offered first can be considered a starting one: if you have mastered it, you can start your own experiments safely. Take a kilogram of pears. They should be ripe, but firm, not too juicy sorts. Peel from the fruit is scraped off, but the stems are left, and the pears are folded into cold water. In a large saucepan pour half a liter of water and a glass of vinegar - ideally white wine, "apple" with a squeak, table top is best avoided, so as not to spoil the final product. Also put there is a thin lemon slice, brown sugar (one-third kilo), half a spoon of cloves, a broken cinnamon stick, half a spoonful of peppercorn and a couple of dry juniper berries. When the boil, pears are put in and cooked in the marinade for 10 minutes. Then pears with lemon and spices are packed in jars, and the marinade is boiled as much and is poured over the containers. Cork and clean in the dark and cool.

Bulgarian recipe

It produces a very interesting pickled pear marinated. Only take small, not quite mature fruit. They prick a thick needle and cook until they are a little soft. By cans, a grain mustard is laid on the bottom (two tablespoons per liter of water), a pinch of ground pepper, a pair of clove buds and a bay leaf. From above densely laid fruit, poured boiling water, which was cooked, and clogged.

Stuffed fruit

Quite unusual pear marinated in combination with carrots. Root crop is cleaned and cut by brusochkami along the length of the fruit. Pears are washed; Of them neatly, through the place where the tail is located, the core is cut (it is better to use a special knife). Both that, and another pair of minutes are blanched and in a colander it is covered with cold water. When it drains, a stick of carrots is put in each pear. Three celery twigs and five garlic lobules are placed in a sterile jar. On top are stuffed pears. The water boils with salt and sugar: half a liter is taken by a spoonful of the first and half a cup of the second. Then, a carnation, cardamom and peppers are thrown in, fragrant and peas. Vinegar is poured in (one-third of the glass for every half-liter of marinade), and after boiling with liquid, cans are poured. After rolling, they roll over and wrap. It is possible to store such a pickled pear in the pantry, the cold is not necessary for it.

Spicy pickled pears

For spicy lovers, this recipe can be the best. Eight pears with dense flesh are released from the skin and cores and cut into quarters. Pieces are sprinkled with salt, poured into a half-glass of water, and half a glass of sugar is cooked until a fairly thick syrup is obtained. The fire is removed to the minimum; Two spoons of black mustard seeds are poured into the pan, four are mustard in powder, one is chili flakes and a large spoon of grated fresh ginger. Wine vinegar is poured in (150 milliliters), and the fruit is boiled for another eight minutes. At the end, a handful of mint leaves are added, and when the pickled pear comes to rest, it is packed into cans and tightly tightened. Here it is desirable to store it in a subfield or refrigerator.