1.5 l water
600 g sugar
½ glass cranberries
Make the pickle syrup by boiling the water and sugar together. Toss some cranberries and half of the quince into a sterile jar, then diced pumpkin so it fills the jar halfway. Put the rest of the quince, some more cranberries and pumpkin, and then cranberries on top, until the jar is nearly full. Pour the syrup on top and pasteurize at 85 C for 12 minutes. Seal. When cooled, store in fridge or basement.
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