Pickled pears

Pickled pears are a type of preserved fruit, usually made by sugar, and spices, then jarring them for later use.

Ingredients:

• 2 kg of hard, ripe pears
• 1 liter of water
• 500 g of sugar
• 1 lemon (cut into slices)
• 1 cinnamon stick
• 5 cloves
• jars for pickling

Peel the pears, remove the cores and cut them into halves or quarters (depending on the size). During preparation, dip them in water with some lemon juice to prevent them from browning.

Boil water, sugar, cinnamon and cloves in a large pot. After boiling, cook for another 5-10 minutes until the sugar is completely dissolved and the syrup is formed.

Put the pears in sterilized jars, add some lemon slices. Pour over the syrup so that the pears are completely covered. Leave about 1 cm of space to the rim of the glass.

Close the jars tightly with lids. Place them in a large pot of water, so they are covered, and sterilize them by boiling for about 20-30 minutes. They can also be pasteurized in a warm oven.

Cool and store in a cool, dark place. Pickled pears are ready to eat after a few weeks.

Enjoy pickled pears on their own or as an addition to various dishes!