Autumn varieties of pears, ripe, washed and arranged in a container, the bottom of which were placed leaves of pears. Between the lines and pears at the top also put such leaves, and in the middle - bag with a mixture of mustard and grated horseradish. Pressed with grate and weight and pour boiled and cooled water. After the third day, for 2 weeks pickles were decanted (drained and the juice is poured again) every day.