Quince is a beautiful, fragrant fruit that is definitely underutilised. This is a pickle using Rice Vinegar (although this can be replaced with other vinegars) and some spices. It showcases how beautiful quince can be.
1 large, peeled, cored, and sliced into largish slivers
2 tspns pickling salt
1 cup rice vinegar
1 cup water
1 tspn black peppercorns, slightly crushed
1 fresh green chilli
2 star anise
3 Tblspn sugar
In a bowl, toss the quince with a good squeeze of lemon juice and the salt, and leave it to stand for an hour. Drain well, and pack the jicama into a jar.
Remove the seeds from the chilli and slice thinly.
Bring all of the ingredients except the quince to the boil in a saucepan, stirring to dissolve the sugar. Pour the hot liquid and spices over the quince in the jar.
Screw the lid on the jar and allow to cool. Leave on a sunny window for at least 1 week before using.
It will keep in the fridge for some time.
recipe notes and alternatives
Try this recipe with kohlrabi and large long radishes. It is a similar recipe to Pickled Jicama, and works well with Quince.
If you prefer to cook Quince before pickling, simmer it in the vinegar mix for 15 – 20 minutes or until tender.