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Last year, I had mentioned that quince was one of my new seasonal favorites, and this year, I’ve been even more enamored with it. During my 2-Year Anniversary celebration, I served champagne poached quince with Greek yogurt and honey for dessert. And for Thanksgiving, I served Pickled Quince at the appetizer table beside a wedge of creamy brie and an assortment of salty crackers. Quince is so versatile, easy to prepare, and completely unexpected. If you’ve never given it a try, you simply must.
Similar in appearance to a pear or apple, the quince is a pome fruit that is fairly inedible in it’s raw form. Quince must be cooked to reach their full flavor potential. The fruit is hard when it is ripe and unripe, so you must use your nose to gauge ripeness. Bring the tail end (not the stem end) of the quince to your nose. If it smells fresh and floral, it is ripe.
In this recipe for Pickled Quince, slices of peeled quince are simmered in a bath of apple cider vinegar, cane sugar, juniper, black peppercorn and fresh bay leaf. The resulting pickle is incredibly tart and fragrant with a hint of sweet and spice. Pickle Quince would be perfectly at home on any cheese and salumi board, or pair well with any rich, fatty meat (especially pork). Continue reading for the recipe.
Pickled Quince
Ingredients
- 3 cups plus scant 1/4 cup (750 ml) organic apple cider vinegar
- 2 cups (400 g) fine grain natural cane sugar
- 12 dried juniper berries
- 10 black peppercorns
- 1 fresh bay leaf
- 3 medium quince*
Instructions
- Add apple cider vinegar, sugar, juniper, black peppercorns and bay to a medium, non-reactive (not aluminum) pan set over medium-high heat, stirring until the sugar dissolves. Bring mixture to a boil, then reduce heat to medium-low.
- Peel, quarter and core each quince, then cut each quarter into 3 slices. Carefully drop the slices into the simmering vinegar, and cook until tender (20 - 30 minutes). An inserted fork should meet no resistance.
- Using a slotted spoon, transfer quince to a large, clean jar (or several small ones), then pour the pickled liquid over top. The fruit should be submerged in the liquid. Let the fruit cool to room temperature, seal the jar, and store in the refrigerator (for up to a month).
Notes
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
sippitysup says
This is just plain a great idea. One I obviously would have come up with myself (eventually) if I hadn’t stumbled over here. So I guess I’ll just have to steal it. GREG
Brandon Matzek says
Haha thanks Greg! Steal away, but definitely let me know how you like it 😉
Averie @ Averie Cooks says
I love pickled foods so much! I have never had quince. I know, where have I been. From how you describe it as a pear/apple but is pretty inedible raw, I bet the texture stays firm and I’d love this. With the black peppercorns too. Great contrast! pinned!
Brandon Matzek says
Thanks Averie! Yeah quince are definitely unique, but more and more markets are starting to carry them when in season.
Tabi says
Primo;
I justo love membrillos… MUST try this ooohhh siiiii
Brandon Matzek says
Thanks Tabi :)!!!
Maria says
Can I can this for longer shelf life?
Brandon Matzek says
Hi Maria, I haven’t done this myself, but I’m sure you could.
kylie says
I have left in fridge up to a year and still good… even when they have been opened. Really nice tossed through a brown rice pilaf with halloumi.
Brandon Matzek says
Excellent! Glad to hear you’ve been enjoying them all year 🙂