The 1901 Cookbook Archive
No. 3749 — Pickled Pears
English historical translation of Molokhovets recipe No. 3749 from the 1901 Russian cookbook, retaining original methods and measures.
Peel firm, not overripe pears, cover with spring water and a little sugar or honey and cook almost until tender.
Drain in a sieve and rinse in cold water.
Boil 4½ glasses strong vinegar with 1½ pounds sugar, cinnamon, cloves and salt as in recipe No. 3572.
Add the pears and bring to a vigorous boil several times. Pour into a salad bowl, drain the vinegar and cook the vinegar separately once more.
Cool the liquid, pack pears in a jar, cover with the vinegar, tie and keep cool and dry.
Historical editorial note: The historic vinegar-strength and cool-storage directions are not a validated modern canning process.
Original source: Read Russian recipe No. 3749. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.