How to make
The amount of products is according to the number of jars we will fill.
In a jar of 27 fl oz (800 ml), pour one finger of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, 3 grains of allspice, 6 grains of black pepper, 1 teaspoon of fennel seeds, 1 dill flower, 2-3 onion slices.
The quinces are washed, cleaned and cut into medium-sized cubes.
The jars are topped up with the quinces, by placing a leaf of wild lemon, a geranium leaf, a sage leaf and rosemary leaves between the quince cubes. A few cloves are added and on top another dill flower. Add water and close the jar with a screw on lid.
It is sterilized in 2-3 minutes after boiling the water.
Immediately after that, the jars are taken out and turned upside down, until they have completely cooled.
Store them in a cool and dark place.
The spicy pickled quince are ready.
