Pickled pears

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Pickled pears

Ingredients

Pears 600 g
Cinnamon 0.5 g
Carnation 4 buds
Allspice 4 peas
Marinade filling 400 ml
Marinade filling:
Water 700 ml
Sugar 255 g
9% vinegar 45 ml

Cooking method

  • Since the pears were tough, I blanched for 5 minutes in water with a pinch of citric acid. Although the book recommends 15 minutes ...

Note

I tried pickling pears. Pickled-pickled, but I haven't tried it myself. So I decided to publish it here so that ... after a bunch of slippers, I certainly knew how to do it correctly.

I took the recipe from the book "Pickles and Pickles" of the "Chef and Povarenok" series (which I threw on (password 12345678))

Now I don't even know when it will be possible to try, what happened ...

fugaska
oh, it will turn out very tasty, for sure !!!
I also adore pickled plums! if such a bowl gets to a feast - it is eaten at the moment!
you can try in a couple of months, if you hold on of course
Hairpin
Fugasca!
When can I try them? Well I'm interested! Is it too early tomorrow?
fugaska
you can try in a couple of months, if you hold on of course
in general it is an amazing appetizer !!! and pears, and plums, and apples - everything is used, experiment on yourself, and the guests will definitely appreciate it!
Hairpin
Two months!!!

Okay ... boom wait ... plums, you say ...
fugaska
aha, plums! and round, and prunes ... here I recommend, as in spirit - we just fly away !!!
Crochet
Hairpin
I used this principle to marinate pumpkin with apples and pumpkin with orange! I also pickle plums, only in unsweetened marinade, they are called "Olives in Russian". I'll have to try it in sweet.
Hairpin
Crochet!
Are the ingredients of the marinade close to the truth?
nut
Hairpin and more details can be? What, how and how much were pickled pears? I have a whole bag of pears, have they all eaten and can they be whole in a jar?
Hairpin
Nut! I'm an expert in pickling pears beginning! I myself don't know what will happen. The proportions water / vinegar seem to be correct ...

Well I marinated them precisely because I did not have time to digest everything into jam. So the result is questionable.

I did this:

1. I threw five pears into boiling water and boiled (blanched) for five minutes, because the book says 15 minutes for tough pulp, and I have a tough skin;
2. Sterilized the jar in the microwave;
3. Then she threw in there the pears cut and cored;
4. When the jar was full, filled with boiling marinade;
5. Covered with a boiled lid;
6. I was too lazy to turn over and put it under the blanket.

Why don't you want to see the book? Well I posted it.
Summer resident
Hairpin, don't worry! There will be pears, then the doctor prescribed Shaw You can not steam with blanching 5 pieces each, but turn into a saucepan with acidified boiling water as much as it can fit into it, bring to a boil and boil for 5 minutes. Arrange in jars, etc. I make such pears, plums, apples in 1.5 - 3 liter jars. No matter how many cans there are longer than March 8, they never live
nut
I do not know where and how to watch it
Hairpin
Quote: Hairpin

I took the recipe from the book "Pickles and Pickles" of the "Chef and Povarenok" series (which I threw )
Hairpin
And I have troubles with my pears. She closed four cans. Sterilized ... well, as best she could. I boiled it right in a jar in the microwave without a lid, and closed it with boiled lids, but ... cooled down. And today, two cans squeak ... And the bubbles from bottom to top ... Well, I opened them and again in the microwave ... I boiled and boiled, and ... there half of the marinade evaporated.That is, pears for the whole jar, and half of liquids ...
Probably should be thrown away ...

I correctly understood that if the bottom of the lid is concave, then it is good, but if it spreads upwards, then it is bad? The bottoms of the remaining two cans are concave ... But I just can't understand why it was concave ... Ah! It concave when it cooled down !!! Got it !!!
nut
Hairpin, I also made 5 liter cans of pears according to your recipe. Banks were in the kitchen for 2 days, and then in the garage in the basement - like nothing. On Sunday I'll go and see, I even tried them - they left a couple of things in the marinade on purpose for a sample, delicious. Maybe my lids are taking off, I didn't sterilize pears with marinade in jars - I blanched the pears for 15 minutes, put them in boiled jars and poured them with boiling brine and screwed them with lids like yours - we'll see what happens, I will definitely tell
nut
As for the lids: when the cans cool down, a click is heard - this is the lid is sucked in, then the can is closed correctly, if there is no click, then the lid is not screwed well and air passes through, fermentation begins
Hairpin
Nut, so you have to wait for the click! I will wait, thank you, I didn’t know (although I don’t know much at all).

And when I pickled pepper, I boiled it in jars with lids right in the microwave. True, I did not fully tighten the lids. Terrible! Especially when you take it out of the microwave and screw on the lid ...

Interestingly, were there any fatalities during canning?
nut
I don’t know what I’ve heard. I used to sterilize pepper with marinade in jars too, but I did not like that the pepper was very soft. Still, while the water heats up, then it boils and the pepper turned out to be overcooked, you poke with a fork, but it does not poke, it's all like a rag, but now it's all strong Try it too
nut
Today I ran to the garage to check my pears - my darlings are standing, normal and waiting for them to be eaten
Hairpin
There is little in them !!! And vinegar, and spices ... that is, just pears ... not pickled !!!
fugaska
Hairpin, I can look for my recipe - I had everything in abundance, well, in the sense of vinegar and seasonings do you need?
Hairpin
Nope ... I don't have pears ...
Tumanchik
ALL! ALL! ALL!
This year in Belarus turned out to be unusually apple! Apples had no current the laziest!
Therefore, I just didn’t work with them ... at the end, being crazed by apples, I just chopped them into slices and froze them ..
I was looking for this recipe to make something between sweet and sour. And of course not pears, but apples.
I dashed off such apples of Bonok 10. The apples were not known fresh varieties in some abandoned garden of new buildings. I changed the marinade, but I don’t remember exactly how - I salted it and perhaps added more vinegar and spices, but I hadn’t blanched it yet. Since the first batch, the blanched one, is all gone. A bad head - THIS IS NOT PEAR! It turned out awesome! Crack now apples just from the jar! Strong, sour-salty-sweet with a spicy taste! And on the pickle comes a funky cake (there is in my recipes - I will not exhibit so as not to offend the author).
In general, I recommend to everyone, and many thanks to the author!

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