Pickled Quince with Sweet Pepper

Name: Pickled Quince with Sweet Pepper
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Russian,Ukrainian
Ingredients: Quince: 500 g; Paprika red: 2 pcs; Water: 400 ml; Sugar white: 100 g; Clove: 2 buds; Cinnamon: 1/2 stick; Vinegar 9%: 2 tbsp; Salt: 1 pinch

Features:

Cuisine:

30 min
Serves 4
Medium

Ingredients

500 g Quince
2 pcs Paprika red
400 ml Water
100 g Sugar white
2 buds Clove
1/2 stick Cinnamon
2 tbsp Vinegar 9%
1 pinch Salt

Directions

This is a holiday food from my childhood. It always seemed mysterious to me: Oriental spices, sweet and sour at the same time, a combination of quince and sweet pepper flavors, something so peculiar, balanced and incredibly delicious. Pickled quince with sweet pepper is an eye-catching food, so to say, sun trapped in a jar. I want to have my mum’s wonderful recipe here ion my website.

If you make quinces according to this recipe too, then you must agree with me that it fits for a king! And if you haven’t tried it yet, it’s about time!

P.S. The recipe’s for a 1 l jar.

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Steps

1 Done 5 min	Prepare quince and pepper Cut the quinces into 4-6 segments and core each. Stem and seed the peppers, cut into 8 wedges. Drop 2 clove buds in 1 l jar. Pack the jar with the quinces and peppers.
2 Done 5 min	Prepare syrup In a small saucepan, pour water, add sugar, salt and cinnamon. Bring to a boil. Then remove the cinnamon, add vinegar and remove from the heat.
3 Done 20 min	Sterilize Cover the quinces and peppers with the hot syrup. Cover the bottom of a large pot with a cloth. Place the jar with the lid on top in the pot. Pour hot water to completely cover the jar. Bring to a boil then simmer for 20 min. Remove the jar, seal the lid, turn it upside down and let cool down.
4 Done	Serve and store Keep for 3 weeks at room temperature before eating. Once opened, keep refrigerated. Serve as an appetizer.