lovely deep pink preserve, goes nicely with cold meats
Ingredients
- 500 g sugar
- 1 L white vinegar
- 1/2 tsp cayenne pepper
- 1/4 tsp garlic clove
- 1/4 tsp peppercorns
- 2 kg quince
Method
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Step 1Cut quinces in very small pieces and place in heavy based pan and nearly cover with vinegar.
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Step 2Add spices and boil until tender.
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Step 3Let cool, bottle pickles in clean sterilized jars and seal tightly.
Recipe Notes
Quantity of sugar and vinegar depends on quantity of quinces used.
Recipe Reviews
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