Pickled Quince

Pickled Quince

Adapted from Nigel Slater.
Servings 8 servings
Author Brandon Matzek


  • 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*


  1. 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.
  2. 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.
  3. 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).

Recipe Notes

*See notes above for selecting a ripe quince.