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I love lime pickle but I love my Japanese Quince pickle even more! Lime pickle is great, it smacks your taste buds all over the place and I like that, it's salty, sour, tart, citrusy and then those spices come in to play with that amazing heat toward to the end. So after last years Japanese Quince harvest (end October, early November) an idea struck me, why not make a pickle akin to lime pickle, quince are tart and have that sour, citrus appeal but with a more delicious attit ude, so I set about making one. After chopping and removing the seeds, I salted the quince to start a short fermentation process, I later added a range of spices and have left it alone ever since (well, not quite true, I have had a few sneak previews to taste how it's been getting along, who wouldn't and besides, I'm making it  :)  ). The initially hard quince have softened nicely and they have become beautifully infused with the spices while retaining that distinctive quince flavour and aroma. Fe