Easy quince recipe

Pickled quince is good both as an independent snack and as an addition to chicken, beef, and pork. It can also be added to pilaf, dolma, and chicken liver when fried. Quince gives the dish a soft aroma and a sweetish taste. Interestingly, this fruit is not eaten raw due to its hardness and spiciness. But during heat treatment, quince does not lose its taste and retains its vitamins.

1. Calories
   43,75 kcal
2. Protein
   0,42 gram
3. Fat
   0,33 gram
4. Carbohydrates
   11,17 gram
5. ~ Time
   25 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Quince
   3 pcs. = 600 g
2. Black pepper peas

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   3 pcs. = 3 g
3. Water

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   1.5 cup = 300 g
4. Ground cinnamon

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   0.5 tsp. = 1.5 g
5. Sugar

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   0.25 cup = 45 g

Steps:

1. 
   Wash the quince, core it and cut into thin slices. Prepare a cooking pot and sterilize the jar for the finished quince.
2. 
   Boil the quince. Place the quince in a saucepan and cover with water. Place over high heat and bring to a boil. Cook for 10 minutes, then remove the quince slices and place in jars.
3. 
   Make the marinade and preserve the quince. Add sugar, cinnamon, and peppercorns to the quince broth. Boil over high heat for 2 minutes. Add vinegar and boil for another 1 minute. Pour the prepared marinade over the quince and close the lids. Wrap the jar in a towel and leave until completely cool.
4. 
   Serve the pickled quince in a small glass salad bowl.