Recipe Intro From feedfeed
2 cups (500ml) apple cider vinegar
1 cup (220g) caster sugar
1 teaspoon cloves
1 tablespoon crushed juniper berries
6 bay leaves
peel of 1 lemon
5 quinces, peeled and quartered
Place all ingredients, except the quinces, in a large saucepan with 1 cup water and bring to a boil, stirring to dissolve sugar. Reduce the heat to medium and cook for 15 minutes.
Add the quinces and reduce the heat to low, cover with a lid and cook or 1 hour or until tender. Remove the quinces from the liquid with a slotted spoon and place in steralised jars. Return the pickling liquid to a high heat and bring to a simmer. Cook for 10 minutes and pour the hot pickling iquid with spices over quinces, then seal jars immediately. Store ina cool dark place for at least 3 months. Refrigerate after opening.
This will make 5-6 small jars of pickled quinces.