Pears in vinegar: A sweet and sour twist to elevate your dishes

There isn't much you can't make from pears: juices, purees, jams, liqueurs, and even a soup known as grusconka. However, when I tried the recipe for pears in vinegar, I discovered their true calling. To say they are perfect in this form is an understatement.

If you haven't yet prepared pears in vinegar, be aware that they will transform your kitchen. This unassuming, perhaps even quirky addition has such a distinctive flavour that it will liven up even the dullest dish. They pair with meat like nothing else.

Pears in vinegar will surely win over your household's taste buds, especially since they have a phenomenal sweet and sour taste. Open the jars in winter and serve them on the holiday table alongside platters of cold cuts. They also make a splendid accompaniment to roasted meats, salads, or desserts and taste divine with roasted duck. The sweet taste of the fruit wonderfully complements the delicate meat.

You can add pears in vinegar to a simple salad with leek, corn, eggs, green peas, and mayonnaise. I love to combine pears in vinegar on toast with ham and cheese. It's best with cured ham and blue cheese, but when I have regular cold cuts and yellow cheese in the fridge, I also like to put a piece of vinegar pear on them.

Ingredients:

                      
• 2.5 kg of firm ripe pears,
• 1.2 litres of water,
• 200 grams of sugar,
• 180 millilitres of 10% grain vinegar,
• 1 tablespoon of cloves,
• a piece of cinnamon bark.

Preparation:

1. Peel the pears, cut them in half or quarters, and remove the cores.
2. Place the fruit in water with citric acid or lemon juice to prevent darkening.
3. Transfer the water, vinegar, and remaining ingredients to a pot and bring to a boil. Cook for about 10 minutes on very low heat.
4. Add the pears to the water and parboil them. Be careful not to overcook them; cook until tender.
5. Transfer the cooked pears to sterilised jars.
6. Strain the brine and bring it to the boil again. Pour the hot brine over the pears, tightly seal the jars, and turn them upside down to cool.
7. If the jars do not seal, you can pasteurise them. About 8 minutes from the moment the water boils will suffice.