Made by thinly slicing quince with the skin on and letting it rest in a vinegar brine, this winter preserve adds an unusual tart flavor to the table. It uses few ingredients and develops flavor after resting in the jar for weeks.
Wash the quince well and cut it into thin slices with the skin on. Immediately dip them in the prepared brine.
Mix the water, vinegar, salt, sugar, and whole black peppercorns. Pour into the jar to cover the quince slices, then seal tightly.
Leave the jar in a cool, dark place for at least 10 days, until pickled.
Place the quince slices in the brine as soon as you cut them; if left exposed, the cut surfaces will brown quickly.
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