Pickling of pears for the winter in cans

1. We wash the bunches, put them in a saucepan, fill them with water. We leave the mushrooms to soak for 3 days, changing the water twice a day.

2. Peel garlic, cut into plates.

3. Put the pears in a saucepan of a suitable size, pour salt, put garlic, bay leaf and pepper, mix.

4. After half an hour, we spread the bunches with spices in clean jars, pour the juice that has been released during the salting process.

5. We transfer it to a cool place for storage.

After 25-30 days, the mushrooms are ready to eat and, of course, can be stored in a cool place for another couple of months.

Note that this recipe uses a cold method of pickling pears, which implies a large amount of salt (about 100 grams per 1 kg of mushrooms), in order to preserve them reliably. Before use, it is advisable to soak a portion of salted mushrooms to remove excess salt (the soaking time depends on your taste preferences).

I do not recommend reducing the amount of salt in the recipe, since it is the main preservative and mushrooms are not thermally processed during salting. But if you still decide to reduce the concentration of salt in the recipe, then keep in mind that such a billet may not be stored for long (preferably in the refrigerator) and salt should not be less than 30-50 grams per 1 kg of pears.

So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.

Have a delicious winter and good health!