Pickled quince is a delicious homemade recipe for preparing aromatic Japanese quince for the winter.

Categories: Pickling

My family really loves fragrant ripe quince and I try to prepare my favorite fruit for the winter. Fragrant quince, marinated according to this homemade recipe, captivated us with its unusual spicy-sour taste and rich aroma, and me, also with the ease of preparation of the recipe.

Ingredients: quince, carnation, cinnamon, sugar, vinegar

How to pickle quince for the winter.

Quince

From moderately ripe quince fruits, you need to select those suitable for harvesting for the winter - they should not be overripe and without damage.

Then, the quince needs to be washed and cut into slices, which are blanched in boiling water for about 8 - 10 minutes.

Transfer the blanched quince slices into jars and pour over the hot marinade.

To fill our fragrant preparation we will need:

– water – 700 ml;

– sugar – 215 gr.;

— nine percent vinegar – 85 ml;

- cinnamon and cloves, ground into powder and added to taste.

To prepare the marinade for quince, we will pour water into an enamel deep container, and then add sugar, as well as ground cinnamon and cloves (I usually add a third of a teaspoon) and boil the resulting mixture for 5 - 7 minutes, after which you can add vinegar. With the added vinegar, our marinade mixture will boil again and then it needs to be strained.

Next, the filled jars need to be sterilized: ten minutes is enough for half-liter jars, we sterilize liter jars for 12 minutes, and three-liter jars take a little longer - 25 minutes.

At the end of sterilization, roll up the jars with the quince preparation and cool it, after turning them upside down.

In winter, you can serve delicious pickled quince prepared according to this homemade recipe as a pleasant addition to various meat dishes.