Sterilise a large wide mouthed jar by washing in hot soapy water, rinsing well and drying for 20 minutes in a moderate oven, or run through the hot wash in a dishwasher if you have one. Remember to do the lid too if it has a separate one.
Pack the apricots into the jar (I used a 1 pint sized jar here) and add in the cinnamon stick, cloves, bay leaves and the dried chilli pepper.
Heat the vinegar along with the honey till you reach a simmer but do not let it come to a boil, just a few bubbles popping round the edges of the pan. Simmer for 10 minutes then remove from heat.
Pour this over the fruit etc in the jar making sure all the apricots are completely covered. If you need to add some more vinegar just pour some on top.
Pop the lid on the jar and set aside in a cool dark place for 2 weeks to let the flavours develop.
The pickled apricots will keep for 6 months unopened. Once opened store in the fridge and use within a month.