Sort ingredients
ilikegoats
QR Code
Listen
Pdf
Ingredients
Sterilise jars and lids - preheat oven to 150°C. Clean + wash both in hot soapy water. Rinse thoroughly and pop jars upside onto baking trays, lids right way up. Bake for 15 minutes or so - there should be no water left anywhere.
Put all the ingredients for Pickle Brine in a large pan.
Soak and wash the Quinces - remove any stalks and leaves (but admire how cute they are with leaf still attached first).
Fill a large bowl just over half full with water. Cut lemon in half and squeeze in juice - then add lemon halves to the water bowl too.
I prep them one at a time as they tend to discolour quite quickly - so peel, cut off the flesh around the core and cut into slices/segments. Then pop straight into the lemon bowl bath - it stops the quinces from discolouring and turning super brown! Repeat with all Quinces.
Quince can be a bit tough and have quite a large core - so use a nice sharp knife!
Bring the Pickle brine almost to the boil - I like to see steam not bubbles at this stage.
Add the Quince slices - turn up heat + bring to boil.
Turn heat down so it is on a gentle simmer and simmer for around 15 minutes. Stir a couple of times to ensure even cooking.
Check on the quinces - you want them to have a firm texture and if they are turning soft, remove from heat.
Remove Quince with a slotted spoon and leave in a wide bowl or tray to cool down - leave the brine and quince to cool down slightly before potting up.
Pop quince into jars and pour brine over. You can sieve the brine at this stage so the spices are removed - the brine will be infused but you can get more flavour if you leave them in. I personally, prefer to leave them in.
Tap the jar lightly on your counter to ensure no bubbles are hiding in there.
Wipe rims and secure lids!
Lasts for up to a year - it holds its texture really nicely but will be quite sharp by the end!
As we boil the quince in the pickle brine for this one there will be leftover brine - but sterilise extra or larger jars and you can use it in cocktails! It makes a fabulous topper in fizz, add to mulled wine + cider, or use it to make a festive old fashioned! Don’t waste your pickle brines once you have eaten the pickles - they are infused with all the lovely spices so be sure to use them!
They also make a great festive pickle back if you are feeling fruity! (Shot of whisky chased by a shot of pickle brine!)
Pickled Quince can be eaten sweet or savoury really - add to your cheese board, or eat with cold cuts and duck! Great for little canapes too with anything cheesy.
Onto sweet and I have previously made it into a pickled Quince curd! Which was the star of a meringue pie - swapping in the lemon curd element with Pickled Quince curd! And it was something quite special.
You can also start the day right by popping some in your morning porridge! Or have with yoghurt and muesli or granola.
You can also decorate the tops of cakes with these - I think it would be really nice atop a carrot cake or Christmas cake! It cuts through anything creamy or custardy really nicely!
You can also double this recipe up if you want to make bigger batches for sure!