Pickled quince – quince and spice conservation recipe. A variety of sweet and meat dishes are prepared from quince, and why not cook pickled quince. A wonderful addition to blue cheeses, meat and just a great snack.
Pickled quince ingredients
- Quince 600-650 g
- Apple cider vinegar 700 ml
- Sugar 400 g
- Juniper berry 12-14 pcs
- Black pepper 10 pcs
- Bay leaf 1 pcs
Pickled quince recipe
Pickled quince recipe is easy to make. Pour sugar into a saucepan, add spices, pour vinegar and put on fire. Periodically stirring to dissolve the sugar in vinegar and bring to a boil, and then reduce the heat to medium.
Peel the quince, cut into 4 parts and remove the core. Next, cut each quarter into another 3 parts.
Using a slotted spoon, gently lower the quince into the marinade and cook over medium heat for 20-30 minutes.
To find out whether quince is cooked or not is easy with a fork. The fork should calmly enter the quince and the slices should not fall apart.
Using the same slotted spoon, transfer quince slices to a sterilized jar, pour the marinade, do not forget about the spices. Cover and let cool. Store pickled quinces in the refrigerator.