I just love pickles, so, why not try and make pickled quince? According to me, you can have pickles with almost everything but pickled quince is particularly good with pork chops or other dishes where pork is involved.
I am an early riser person and function best this way. Yes, it’s been this way all my life. Yesterday was no exception. Woke up and wanted to make something to blog about. A few quinces in the vegetable basket were staring at me. Okay – then there’s got to be something with the quince. It had to be pickled quince. I never get tired of quince, you can use it for so many things. Now it’s the season for it in Sweden and some Middle East stores have it in their assortment. You can always order it at your nearest store if you don’t want to drive around looking for it. It is at least possible here in Sweden.
An apple pie with some quince will give it a very secret and wonderful fragrance. This pickle goes well with your Christmas ham as well as pork chops.
In Iran, we never use sugar in pickles but I wanted to try something new. If you like sweeter pickles add another 50 grams of sugar. It does not take too long to make the pickle either.
2 medium-sized quinces
5.5 dl white wine vinegar or apple cider vinegar
350 grams of golden sugar
6 pcs. Juniper berries
8 black peppercorns
6 white peppercorns
2 bay leaves
4 – 5 pcs. Whole cloves
1 tablespoon of dried orange peel
- Put seasoning and bay leaves in a stainless-steel saucepan. Pour sugar and vinegar and boil. Stir until sugar has dissolved.
- Peel and divide the quince, I cut my quinces into 12 pieces – it should not be too thick nor too thin! Keep the quince in a bowl filled with a mixture of cold water and lemon juice, otherwise, the color will turn very dark.
- When the liquid is boiling and the sugar has dissolved, add your quince. Lower the heat and simmer for 30 minutes or until the quince has softened. Check it with a knife, it should easily go through.
- Remove the pan and transfer the fruit and the liquid into clean jars. Soak dried orange peel in warm water for 15 minutes before pouring it over it in the storage jar. Put on the lid and let it cool down. Keep it cool.
Put on the lid and let it cool down. Keep it in a cool place. It takes a few weeks before it’s matured.