Tuesday, October 20, 2009
H told me that quince pickle is delicious, especially with cheese. K said that it seemed a bit of a waste of quinces as they are so expensive and you can pickle any old stuff. But I had made plenty of quince in vanilla quince syrup, a batch of quince jelly and still had lots of quinces left.
I searched around for some days for a quince pickle recipe, never finding quite what I was looking for. Eventually I realised that what I was looking for was a recipe devised by me, using components from recipes that had caught my eye.
I managed to leave enough on the sides of the preserving pan and the wooden spoon for us to have a little taste and it was delicious! It may change with maturing, of course, but the initial impression is of a fairly tart pickle, followed by rounded, mellow flavours, one of which is most definitely quince. The quantities below made the jars above. I can't say how it will keep but there's no reason to suppose it won't keep about as long as any other chutney or pickle containing both vinegar and sugar.
1.5kg quinces, washed, cored and chopped
500g onions, chopped
500ml cider vinegar
200ml white wine
500g light brown sugar
6cms length of ginger, grated
12 garlic cloves, crushed or grated
2 tsp juniper berries, crushed
½ tsp ground cloves
1 tbs sea salt
1. Put all the ingredients apart from the quinces into a preserving pan. Heat gently, stirring, to dissolve the sugar then bring to a simmer.
2. Add the chopped quinces to the pan. Bring back to the boil and then lower the heat to a gentle simmer.
3. Simmer for about two hours until most of the liquid has gone and the quinces are soft and dark pink in colour.
4. Ladle into sterilised jars and seal.