Quince: Pickled

Quince does well both in the Basic Fruit Pickle Brine and in the more savory Traditional Pickle Liquid, though, if push came to shove, I’d prefer to use the Basic Fruit Pickle Brine made with sherry vinegar. I love the balance of sherry vinegar’s wood-barrel flavor with a bit of sweetness but not as much caramel flavor as balsamic vinegar. I generally poach or roast the quince first and then top with the pickle brine, but it would make it a one-pot go if you poached the quince in the pickle brine itself. In short, there are options.