Pickled pears are not often closed for the winter. But in vain! Piquant pears perfectly complement the taste of baked poultry, they can be served to the table as a self-sufficient snack or in addition to various side dishes. Choose fruits with thick skins and juicy flesh.
Ingredients
- Pear - 400 g
- Water - 200 ml
- Ground cinnamon - 1 pinch
- Vinegar (9%) – 2 tbsp.l .
- Sugar - 3 art.l.
Step-by-step cooking recipe
Wash the pears, cut into halves, remove the tails and cores with seeds.
Fill a pre-sterilized jar with halves of pears, lightly tamping.
Boil water and pour boiling water over the fruits in a jar. Cover the jar with a sterile lid and leave to warm up for 20-25 minutes.
Then drain the water from the jar into a saucepan, add sugar and ground cinnamon. Stir and bring the syrup to a boil. If desired, various spices can be added at this stage.
Add vinegar and remove the saucepan from the heat.
Pour boiling marinade over the pears in the jar to the top. Roll up the jar, turn it upside down and cool it. Store the cooled workpiece in a cool, dark place.
