Quince sliced thin with its skin on and left in a vinegar brine makes this pickle, adding an unusual tart note to a winter table. It comes together with just a few ingredients and develops its flavor over weeks in the jar.
Wash the quinces well and cut them into thin slices with the skin on, dropping each slice straight into the brine.
Mix the water, vinegar, salt, sugar and peppercorns and pour over the quince slices in the jar until fully covered, then seal tightly.
Store the jar in a cool, dark place and let it pickle for at least 10 days before opening.
Submerge the quince slices in the brine right after cutting — left out, the cut surfaces darken quickly.
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