Pear perfection: Pickled pears create magic with roasts and desserts

The pear season is picking up, so we have a tested recipe for fruits pickled in vinegar brine. Prepared this way, they will make an excellent addition to roasted meats. They should not be missing from your home pantry.

Pickling is one of the methods of food processing that allows us to enjoy the taste of our favorite dishes for many months. Unlike freezing or drying, this culinary technique gives food products a unique, specific flavor.

The pickling process involves adding vinegar to various types of vegetables or fruits. Such preserves can easily be used as an addition to our daily meals or as a tasty appetizer.

Pears in vinegar brine are an excellent idea for an original addition to desserts and meat dishes. Preparing such a delicacy is not complicated at all. Joanna's recipe, the author of the blog "The Kingdom of Pots," for pears in brine, will undoubtedly be helpful.

Ingredients:

• 6.6 pounds of hard pears (Conference variety)
• 5 cloves per jar
• A piece of cinnamon
• 1.3 quarts of water
• 2.6 pounds of sugar
• 0.26 quarts of 10% vinegar

Preparation method:

1. Wash, peel, and cut the pears lengthwise in half, removing the seed core. Place the peeled pears in water acidified with lemon juice.
2. Boil water with sugar. Place the pears in batches and cook for 5 minutes when it starts boiling.
3. Place the cooked pears into sterilized jars. Add cloves and cinnamon to each jar.
4. Pour vinegar into the boiling syrup in which the pears were cooked and bring it to a boil, covered.
5. Fill the jars with the hot brine, seal, and pasteurize for 15 minutes. Cool the jars upside down.