1. Add the cider vinegar to a stainless steel pan and pour in the honey, juniper berries, black peppercorns and bay leaf – bring to the boil. Once at a boil, bring to simmer.
2. Peel, half and core your quinces and cut them into slices.
3. Place the slices into the vinegar and cook for 20 minutes, or until soft enough that a skewer goes through.
4. Once cooked, carefully place the slices into the sterilised jar and pour over the liquid, then seal with the lid. Leave to cool. These will keep in jar, I believe for months since its a preserve, however once opened I would only keep for a couple of weeks.
As you can see, I tried to help myself like it more by serving it with some Lancashire crumbly cheese, however this was definitely the wrong choice – the cheese is tangy in its own right! Ha. Maybe cheddar would work better…