Pickles and preserves
Sliced quinces are left for weeks in a brine made with vinegar, water, and a few cloves to make these sweet-and-sour Balkan winter pickles. This low-calorie preserve adds a refreshing touch to winter meals.
Wash the quinces thoroughly and cut them into thin slices. Place them in salted water right away to prevent browning.
Bring the vinegar, water, cloves, and salt to a boil in a pot, then remove from the heat.
Arrange the quince slices in jars and pour the cooled brine over them. Seal the jars and leave them in a cool place for at least 3 weeks.
Place the quince slices in salted water as soon as you cut them to keep them from browning quickly.
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