Rinse quinces, remove seeds, peel if necessary and cut into small pieces.
Immediately put them in salted water so that they do not discolor.
Boil sugar with cut vanilla pod, water and vinegar essence, then soften drained quince pieces for about 10 minutes.
Drain and fill into jars.
Boil the broth by half and pour over the quinces.
Close the jars and keep cool.
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