pickled quince meat recipe
A pickled quince looks sunny on a table in winter. The recipe came to us from Central Asia. Unusually delicate taste of the southern The fruit is originally combined with beef or pork meat.
Pickled quince with pepper
To prepare quince with pepper we need:
- quince 1 kg
- bell pepper 4 pcs
- cinnamon on the tip of a knife
- clove 2 pcs
- water 1 l
- sugar 300 gr
- salt 50 gr
- citric acid 2 teaspoons
- Bay leaf
- allspice peas
You can prepare seasoning for quince meat So:
Rinse quince fruits well so that there is no “gun”, cut and remove the core. If the quince is not very ripe, then cut off the peel, otherwise, the meat blank will be tart. Although for lovers spicy taste will be just right.
Peel the seeds and cut them into cubes. Mix sliced quince and sweet pepper.
Put this salad in half-liter jars, put on top allspice, bay leaf and clove. Pour boiling water over the cans and let stand for 10 minutes. Drain and repeat. procedure.
Boil 1 liter of water, add sugar, salt, cinnamon and lemon acid.
Citric acid can be replaced with 3 tablespoons vinegar.
Pour boiling brine into jars and sterilize quince for 35-40 minutes boiling water. Roll up cans with quality lids, flip and wrap for a day.
Store pickled quince and pepper in a cool place.
Tasty ideas:
Love all the most original and unusual? Look in the section Salads for the winter, you will surely find what you were looking for!
