Pickled pears for winter in jars

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for pickling the pears. Freshly picked mushrooms are carefully sorted, cleaned, removed wormy and damaged mushrooms, washed under running water, put in a deep container and pour cold water.

2. Step 2:

   

   We leave the mushrooms to soak for a couple of days, repeatedly changing the water during this time so that it does not start to sour. This helps to reduce the bitterness in mushrooms.

3. Step 3:

   

   After that, we wash the mushrooms again, put them in a saucepan, cut the large caps into several parts so that it is easier to put them in jars. Pour clean cold water into a saucepan, in which you need to dilute large rock salt in advance at the rate of three tablespoons of salt per one liter of water. Bring the mixture to a boil and boil the mushrooms over medium heat for about 5 minutes. Then we throw the mushrooms into a colander, drain the water.

5. Step 4:

   

   We lay out the mushrooms according to the sterilized ones in one of the convenient and proven ways: in a water bath, in a microwave oven or in the oven. Together with the mushrooms, we put a few peeled garlic cloves, dill umbrellas and black pepper peas in a jar.

6. Step 5:

   

   Cooking the marinade. Pour water into a saucepan, put coarse salt at the rate of two tablespoons of coarse salt per liter of water. Bring the mixture to a boil so that the salt completely dissolves and immediately pour boiling marinade over the mushrooms in jars so that the marinade completely covers the contents of the jars.

7. Step 6:

   

   We close the jars with clean lids, let them cool at room temperature and put them away for storage in a cold place. Open a jar with salted pears should not be earlier than a month after cooking, so that the mushrooms are well salted and the bitterness is completely gone. Bon appetit!