I’ve yet to meet a pickle I haven’t liked, and pickled quince is no exception. This is a sweet and sour condiment that goes well with many different main course dishes. You can play with the amount of sugar you want to use. I recommend using the lesser amount and stirring more into the jar later if it’s too tart for you.
1 c apple cider or other vinegar
1 c water
1/2 – 3/4 c sugar
2 T kosher salt
10 – 12 juniper berries
8 – 10 black peppercorns
1 bay leaf
3 – 4 quinces, peeled, quartered, cored, thickly sliced or coarsely chopped
1. Combine the vinegar, water, 1/2 c sugar, salt, juniper berries, peppercorns, and bay leaf in a non-reactive saucepan. Bring to a simmer, stirring to dissolve the sugar and salt.
2. Add the quinces, return to the simmer, and let cook for anywhere from 10 – 20 minutes (the time will depend on the ripeness of the quinces as well as the size of the pieces), until the quince pieces are just shy of tender–they’ll keep cooking as they cool in the jars.
3. Remove the quinces pieces from the liquid with a straining spoon and transfer to a clean jar or two. Pour the vinegar mixture over to cover. Allow to cool then refrigerate.