Soaked quince for winter is a kind of delicacy. Quince does not lose its hardness and tart taste, but rather enhances it. At the same time, the fruits become salty in taste with a pleasant sourness. I advise you to try this culinary experiment and surprise everyone.
Ingredients
- Quince - 1 kg
- Water - 2 l
- Salt - 7 art.l
Step-by-step cooking recipe
For cooking, use ordinary coarse salt, not iodized.
Rinse the quince well, remove the fleecy layer. Cut the quince into 4 pieces and remove the middle.
In a saucepan, dilute the salt with water and transfer the quince there. Put a plate with a load on top and leave it for two weeks at room temperature.
Mix the fruits in the brine every two days so that they ferment evenly. After two weeks, put the fruits in a cool dark place. You can eat quince after a month.
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