![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_WEXrWW6ifj0QykF5-Cbuhyphenhyphenz7oHDMjErvEIuwT4QF0YmKfCbbAz3pJQVJXVdLlZ01N7zIjR_ArsAmFpxJTNrXZyWJSi5RMwVXZsxq7d1kxobLduUZGx6Ww_yVN1Gesl-KFTCAkSU0g-Q/s400/quincepickle3.jpg)
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.
Ingredients:
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
Method:
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRHoonxdqRCOKvDSsO9WvhXJTBiawO_9S7VR2zPfp701qW6ApZuwv8dzCeBu_oroxAcuK8G9EQ405alARJI7Wci93YY1ShjRHJ9xRGCdPUN66pqLUxg0b4DpAkfz-AGFVG_u187SQ4WA9/s400/quincepickle1.jpg)
3. Simmer for about two hours until most of the liquid has gone and the quinces are soft and dark pink in colour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SqBqecnMQ7heJ4GRcHk7cFQwkj5lsyu7D2L5o3Q6AyUpywjwJF1LMImvUzLIDLcaZtOMEU0zLwx3vP-VYLLDa7ubnNXk_hw81emN2HUfOG3EycMtW_JSHqo00zv-YE0gGH-nnRmbZcbE/s400/quincepickle2.jpg)
4. Ladle into sterilised jars and seal.
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