Pickled Quince

Name: Pickled Quince
Total time: 1 h
Yield: 1 l
Cuisine: International Cuisine
Ingredients: 600-650 g Quince; 700 ml Apple Cider Vinegar; 400 g Sugar; 12-14 pcs Juniper Berry; 10 pcs Black Pepper; 1 pcs Bay Leaf

Pickled quince – recipe with photo, conservation

Cooking Time:
1 hour Recipe Yield:
1 l Difficulty:
Medium recipe

Pickled quince - quince and spice conservation recipe. A variety of sweet and meat dishes are cooked from quince, and why not cook pickled quince. A wonderful addition to blue cheeses, meat and just a great snack.

Recipe 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

Cooking Recipe

Sugar, juniper berries, black pepper and bay leaf for quince marinade

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.

Food Preservation

Vegan

Vegetarianism

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