Burnt sugar, cider vinegar, and warm winter spices, this brine turns humble quince into something extraordinary. Sweet, spiced, and a little smoky, these pickles belong anywhere you’d serve cranberry sauce or use them like a chutney. I love them with brie or goat cheese, alongside roast turkey or ham, or chopped into Dijon for the best grilled ham and cheese of your life. They’re one of my most requested preserves every fall, and now the full recipe is up in The Canning Club, free for all. Comme
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Burnt sugar, cider vinegar, and warm winter spices, this brine turns humble quince into something extraordinary. Sweet, spiced, and a little smoky, these pickles belong anywhere you’d serve cranberry sauce or use them like a chutney. I love them with brie or goat cheese, alongside roast turkey or ham, or chopped into Dijon for the best grilled ham and cheese of your life. They’re one of my most requested preserves every fall, and now the full recipe is up in The Canning Club, free for all. Comme
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