Spiced Pickled Quinces

• 1 cup sugar
• 1 cup apple cider vinegar
• 4 large strips zest from 1/2 orange (use a vegetable peeler)
• 6 cloves
• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 1 cinnamon stick (3 in. long)
• 3 bay leaves
• 1 star anise
• 1 3/4 pounds (about 4) quinces, peeled, cut into eighths, and cored*

1. In a large saucepan, bring 3 cups water and remaining ingredients except quinces to a simmer over high heat. Add quinces, reduce heat, and simmer, uncovered, until quinces are tender when pierced, 30 to 35 minutes.
2. With a slotted spoon, transfer quinces to 3 widemouthed pint jars. Lift out cinnamon, bay, and star anise; cut into pieces with kitchen scissors; and return to liquid. Pour liquid over quinces, dividing spices; let cool. Chill, covered, at least 1 day before serving.
3. *Lay pieces on their sides on a work surface to cut out the firm cores.
4. Make ahead: Up to 1 week, chilled.

sugar, apple cider vinegar, orange, cloves, peppercorns, coriander seeds, cinnamon, bay leaves, anise

Taken from www.myrecipes.com/recipe/spiced-pickled-quinces (may not work)