- rye flour or rye breadcrumbs - 150 Grams (for wort)
- boiled water - 0.5 liters (for wort)
- boiling water - 2 liters (for wort)
- salt - 2 items. spoons (for wort)
- dry mustard - 1 st. spoon
- boiled water - 10 liters (for wort)
- salt - 100 Grams (for honey syrup)
- honey - 2 glasses (for honey syrup)
- a bucket of water - 1 piece (for honey syrup)
- pears - To taste
Wet pears are used as a snack, dessert, and also added to a variety of salads. For urinating it is better to take mature sweet pears of medium or small size. Below are 2 options for cooking pears: in rye wort and honey syrup. Preparation: Remove and wash mature dense pears without mechanical damage and stains. Put the pears with the peduncle up into the tub or enameled dishes in several rows, alternating each row with a layer of leaves of black currant or cherry. Pears can also be shredded with rye straw. The top layer should consist of leaves or straw. Pour the tub with a mash. To prepare the wort, stir rye flour and 0.5 liters of boiled water. Pour 2 liters of boiling water. To make a honey syrup, boil a bucket of water, salt and honey for 30 minutes, cool and pour the resulting syrup pears in a tub. Cover the tub with a lid. Let the wort cool, then drain the salt, dry mustard and up to 10 liters of boiled water. Cover the tub with a cloth, and then with a wooden mug on which to place the load. The first 5-6 days to check the level of the wort in the tub and pour it as needed. The top layer of pears should always be covered with a must. After 8-10 days, put the tub in a cellar or a cool room, the temperature of which should not be below 0 C. After 40 days, the wet pears are ready for use.
Servings: 10