Pear season delight: Pickled pear recipe for gourmet additions
Pear season is starting to pick up, so we have a tried-and-tested recipe for fruits pickled in vinegar brine. Prepared this way, they make an excellent addition to roasted meats and should definitely be in your home pantry.
Pickling is a food processing method that allows us to enjoy the taste of our favourite dishes for many months. Unlike freezing or drying, this culinary technique gives food products a unique, specific flavour.
The pickling process involves adding vinegar to various types of vegetables or fruits. Preserves can easily be added to daily meals or used as a tasty appetiser.
Pears in vinegar brine are an excellent, original addition to desserts and meat dishes. Preparing such a delicacy is not complicated at all. Joanna's recipe from the blog "The Kingdom of Pots" will certainly be helpful.
Pears in vinegar - recipe
Ingredients:
- 3 kilos of hard pears - conference variety,
- 5 cloves per jar,
- a piece of cinnamon,
- 1.2 litres of water,
- 1.2 kilos of sugar,
- 0.22 litres of 10% vinegar
Preparation method:
- Wash, peel, and cut the pears lengthwise in half, removing the seed core. Place the peeled pears in water acidified with lemon juice.
- Boil water with sugar. Place the pears in batches and cook for 5 minutes when it starts boiling.
- Then, place the pears into sterilised jars. Add cloves and cinnamon to each.
- Pour vinegar into the boiling syrup in which the pears were cooked and bring it to a boil (keep it covered).
- Fill the jars with the hot brine, seal, and pasteurise for 15 minutes. Cool the jars upside down.
