EMMA'S PICKLED QUINCES

Print Friendly and PDF
These are delicious with roast lamb. Don’t worry if your quinces don’t turn a rosy pink, this will happen over time when they are nestled in the back of your pantry.
INGREDIENTS
  • 4 quinces, peeled, cored and cut into small wedges
  • 750 ml apple cider vinegar
  • 400 g white sugar
  • 1 whole cardamom, bruised
  • 8 or so peppercorns
  • 2 cloves
  • 1 cinnamon stick, broken up
  • 2 bay leaves
METHOD
  1. Combine the apple cider vinegar, sugar and spices together, in a saucepan and bring to the boil. Add in the quinces and cook until the liquor starts to become a little bit syrupy.
  2. Place the quinces into sterilized jars, and pour the liquor over the top. Nestle in a bay leaf in each jar.
  3. Seal and then process in boiling water for a further 20 minutes. Processing is when you put your sealed jars in a big pot of water and bring to a gentle simmer. This means that your preserves will last for years on the shelf. These quinces just get better with age!
  4. Makes about 2 jars, maybe 3.