Soaked pears for winter in jars

So, first we prepare the pears. The fruits need to be carefully sorted, leaving only ripe, but firm and whole fruits, without flaws. After that, the pears are washed, spread on a clean towel in order to absorb excess moisture.

When the pears are a little dry, we remove a thin layer of skin with a special knife. You can do this with an ordinary knife, trying to cut the layer to a minimum. We cut the pears in half, carefully cut out the cores and stems.

Prepare an acidic solution by mixing water and citric acid. We immerse the prepared pears in the solution in order to preserve their beautiful color, after a few minutes we drain the liquid. We lay out the pears in pre-prepared jars, shifting the layers with cranberries and currant leaves. In each jar we put a stick of cinnamon (optional). There is no need to fill the jars to the very top, it will be enough to fill them up to the shoulders.

Now we prepare the wort, for which we mix water and yogurt together, dissolve salt in the mixture, add mustard, mix. Fill the pears in jars with wort to the top. So that the fruits are completely covered with liquid. We tie the jars with gauze, leave them at room temperature for a week and a half. It is important that the temperature does not exceed 22 degrees Celsius. During this time, the fermentation process will begin.

When this time has passed, we close the jars with lids and transfer the jars to a cold place (in the cellar). We leave them there for 45 days, after which the pears will be ready for use. In the conditions of the cellar, they will be stored all winter.

Bon appetit and successful culinary experiments!