Quinces, these aromatic and flavorful fruits, have been used for generations to create delights that please our taste buds. We start by cleaning them: we remove the skin, take out the seeds, and cut them into suitable pieces, making sure they are neither too large nor too small, so they marinate evenly.
In a larger bowl, we prepare a brine from 4 liters of cold water and 8 tablespoons of coarse salt, without iodine. It is important that the salt is of good quality, as this will influence the final taste of the pickled quinces. We add the quince slices to this brine, ensuring they are completely covered by the liquid. We let the quinces marinate for about 12 hours, ideally overnight, to allow the flavors to penetrate deep into the fruit.
After the 12 hours have passed, we take the quinces out of the brine and carefully transfer them into jars. Here, each jar will become a small treasure of flavors, so we add 2 bay leaves, 4 cloves, a teaspoon of whole pepper, a pinch of salicylic acid, and a pinch of borken to each of them. These spices will give a special taste and perfectly complement the sweetness of the quinces.
In another pot, we bring 2 liters of water to a boil together with 200 ml of vinegar and 10 tablespoons of sugar. This pickling solution will add a note of acidity and sweetness, balancing the taste of the fruits. Once the water starts to boil, we mix well to dissolve the sugar and obtain a homogeneous composition. When the solution is hot, we carefully pour it over the quinces in the jars, ensuring that they are completely covered.
After we have filled the jars well, we carefully seal each jar and place them in a warm spot, covered with blankets, to allow them to cool slowly. This dry steaming process will help develop the flavors. We let the jars sit like this until they cool completely, and then we can store them in a cool, dark place, such as a pantry.
After about 3 weeks, our quinces will be pickled and ready to be enjoyed. They can be consumed as a side dish with various meals, but also as a delicacy in themselves, perfect for accompanying cheeses or as an ingredient in various dishes. Their flavor will bring a touch of tradition and joy to your table. Enjoy your meal!
In a larger bowl, we prepare a brine from 4 liters of cold water and 8 tablespoons of coarse salt, without iodine. It is important that the salt is of good quality, as this will influence the final taste of the pickled quinces. We add the quince slices to this brine, ensuring they are completely covered by the liquid. We let the quinces marinate for about 12 hours, ideally overnight, to allow the flavors to penetrate deep into the fruit.
After the 12 hours have passed, we take the quinces out of the brine and carefully transfer them into jars. Here, each jar will become a small treasure of flavors, so we add 2 bay leaves, 4 cloves, a teaspoon of whole pepper, a pinch of salicylic acid, and a pinch of borken to each of them. These spices will give a special taste and perfectly complement the sweetness of the quinces.
In another pot, we bring 2 liters of water to a boil together with 200 ml of vinegar and 10 tablespoons of sugar. This pickling solution will add a note of acidity and sweetness, balancing the taste of the fruits. Once the water starts to boil, we mix well to dissolve the sugar and obtain a homogeneous composition. When the solution is hot, we carefully pour it over the quinces in the jars, ensuring that they are completely covered.
After we have filled the jars well, we carefully seal each jar and place them in a warm spot, covered with blankets, to allow them to cool slowly. This dry steaming process will help develop the flavors. We let the jars sit like this until they cool completely, and then we can store them in a cool, dark place, such as a pantry.
After about 3 weeks, our quinces will be pickled and ready to be enjoyed. They can be consumed as a side dish with various meals, but also as a delicacy in themselves, perfect for accompanying cheeses or as an ingredient in various dishes. Their flavor will bring a touch of tradition and joy to your table. Enjoy your meal!
Ingredients
3 kg of peeled and sliced quinces, 4 l of water + 8 tablespoons of coarse salt (without iodine), 2 l of water, 10 tablespoons of sugar, 200 ml of 9-degree vinegar, 2 bay leaves in each jar, 4 cloves in each jar, 1 teaspoon of whole pepper in each jar, a pinch of salicylic acid in each jar, and if you have it on hand, a pinch of borken in each jar.