It takes an hour and a half to marinate the quince.
How to pickle quince
Products
Quince – 1 kilogram
Bulgarian pepper – 4 pieces
Water – 1 liter
Sugar – 300 grams
Salt – 50 grams
Citric acid – 2 teaspoons
Cloves – 2 pieces
Bay leaf – 4 pieces
Allspice – 8 peas
Cinnamon – 1 pinch
Preparation of products
1. Wash and wipe dry 1 kilogram of quince so that its surface becomes smooth.
2. Cut open each quince and core.
3. Cut the quince into slices 3-4 centimeters wide.
4. Wash 4 pieces of bell pepper.
5. Cut the pepper and remove the seeds and stalks.
6. Cut the pepper into 4 pieces.
7. Pour 1 liter of water into a separate container and add 300 grams of sugar, 50 grams of salt, 2 teaspoons of citric acid, 4 bay leaves, 8 peppercorns, 1 pinch of cinnamon.
8. Bring the marinade to a boil.
How to marinate quince with pepper
1. Combine chopped peppers with quince and put them in prepared jars.
2. Pour boiling water over the jars and let it brew for 10 minutes.
3. After 10 minutes, drain the boiling water through a sieve, pour in fresh boiling water and insist again for 10 minutes; then drain the water completely.
4. Pour boiling marinade over jars of pepper and quince up to the hangers.
5. Sterilize the jars in a large container for 40 minutes.
6. After 40 minutes, remove the cans from the pan with special tongs and roll them up.
Delicious facts
– Pickled quince is suitable as an addition to beef or pork and is an independent snack. Pickled quince goes well with pilaf.
– Quince comes from Central Asia and the Caucasus.
– When marinating quince with pepper, 2 teaspoons of citric acid can be replaced with 3 tablespoons of vinegar.
– If the pickling is used not too ripe quince, you need to cut off the skin from it to save the dish from astringency.
– Quince cores and seeds can be dried rather than thrown away. In winter, you can pour boiling water over them, shake for 2-3 minutes and get a good remedy for an upset stomach.
– The calorie content of pickled quince with pepper is 65 kcal / 100 grams.
– To make the quince more or less sweet, it is recommended to adjust the amount of sugar – from 200 to 400 grams. If you want to make the quince sharper, you can add hot pepper instead of bell pepper, as well as a few cloves of garlic.
– Quince pickling time – 3 weeks.
– Quince season is in October. In Russia, quince is cultivated in the Caucasus and in the European part of Russia.