500ml wedges of peeled and cored quinces, sliced into neat wedges

Approximately 1 liter of saline or acidulated water (1 liter water to 25ml table salt or 25ml white grape vinegar)


As you peel the quinces, place them into the water to avoid browning.

Once ready to cook, drain and rinse and place in a pan of fresh water. Bring the water to boil and simmer until the quinces are tender but slices should not disintegrate.

Drain and place fruit into sterilised glass jars and top the jars up with the following pickling liquid:



300ml good quality white wine vinegar

150ml sugar

5ml salt

10ml mixed pickling spice or a mixture of: 1ml black peppercorns; 1ml pink peppercorns, 1ml all spice, 1 ml dried chilli flakes, 1ml coriander seeds, 1ml fennel seeds, 2-3 cloves


Heat the above and allow to boil for 1 minute. Pour over fruit in sterilized jars.

Seal the jars with sterilized lids and store in a cool place for at least 3 weeks before serving.

Keeps for 12 months.

Serve with cold cuts such as gammon or corned tongue or beef.

Delicious with game or meat terrines.