I have a lot of firm pears and a lot of white wine vinegar, and I want to make pickles. I could use some feedback. I'm not much of a pickle eater or canner.
Option A: black pepper, bay leaves, lemon zest, honey, white wine vinegar - anything else?
Option B: honey, white wine vinegar, slices of fresh baby ginger, saffron - WHEN in the process do I add the saffron? When I first make the brine? Right before I add the brine to the jars? I do not want to waste good saffron. And is the ginger ok, or should I do something else?
Can I get away with leaving the pear skins on? It's not a tough skin. They're bigger than Seckels but smaller than Boscs. Could be an Orca.
Any other ideas? I'll do pear butter later in the season. Tonight, I pickle!