Pear perfection: Discover the magic of pears in vinegar

There is a lot you can make from pears: juices, purees, jams, liqueurs, and even a soup known as grusconka. However, when I tested the recipe for pears in vinegar, I discovered the true calling of these fruits. Saying that they are perfect in this form is an understatement.

If you haven't prepared pears in vinegar yet, know that they will transform your kitchen. This unassuming, maybe even eccentric addition has such a distinctive flavor that it will spice up even the most ordinary dish. And they pair with meat like nothing else.

Pears in vinegar will surely win over the taste buds of your household members, especially since they have a phenomenal sweet and sour taste. Open the jars in winter and serve on the holiday table next to platters of cold cuts. They are also perfect as an addition to roasted meats, salads, or desserts and taste like a dream with roasted duck. The sweet taste of the fruit complements the delicate meat wonderfully.

You can add pears in vinegar to a simple salad with leek, corn, eggs, green peas, and mayonnaise. I love to combine pear in vinegar on toast with ham and cheese. It's best if it's 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:

          
• 5.5 lbs of firm, ripe pears
• 5 cups of water
• 1 cup of sugar
• 3/4 cup 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 sterilized jars.
6. Strain the brine and bring it to a 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 pasteurize them. About 8 minutes from the moment the water boils will suffice.