How to make
The quinces and grapes should be in a 2:1 ratio.
In each jar, pour apple cider vinegar up to the line of the jar, add 1 tablespoon of sugar, 1 teaspoon of salt, a few red onion crescents, a bay leaf and 1/4 teaspoon of mustard seeds, coriander, cumin, black pepper, allspice and dill seeds.
Each jar is filled with the diced quinces and the grapes cleaned from the stems. Top up with water (a finger under the cap) and close the jars with boiled screw on lids.
They are transferred into a pot with a thick towel on the bottom. They are poured with cold water, which should cover 2-3 fingers above the lids.
After the water boils, 4 minutes are timed and the jars are removed from the boiling water with tongs.
They are immediately turned with the lids upside down.
After they cool, they are put away for the winter in a dark and cool place.
Besides being served on its own, the marinated fruit can be used in the preparation of pork roast or with white rice.
The marinated quinces with white grapes are ready.
