Sliced quinces cure for weeks in a brine of vinegar, water and a few cloves, ripening into the sweet-sour quince pickle of Balkan winters. Low in calories, it brings a refreshing note to winter tables.
Wash the quinces well and cut into thin slices, dropping them straight into salted water to prevent darkening.
Boil the vinegar, water, cloves and salt in a pot, then remove from heat.
Pack the quince slices into jars, pour the cooled brine over them, seal and let cure in a cool place for at least 3 weeks.
Drop the quince slices into salted water right after cutting, or they will darken quickly.
When quince is out of season, apples can be pickled the same way; the tang will be a bit more pronounced.
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