Oh, you lucky Manhattanites! Every time I eat here it is a wondrous experience. Last nights dinner included a dish of seasonal pickles. Included were pear, daikon, mushrooms, beets & tomatillo (several others plus kimchi). Each one was distinctly different from the others. My pickle making experience is quite limited. I can think of so many vinegar options & the variety of aromatics is staggering - what are your "rules of thumb" regarding proportions and other facets of pickle making? I lean more towards refrigerator pickles - I don't feel well versed in canning. Any & all suggestions and/or recipes welcome!
BTW, I will build a special altar & offer thanks to you daily if you can share a recipe like the pear pickles I ate there!