I am looking to do pickled pears for a wedding favor.
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Here's one: http://food52.com/recipes... Depending on when the wedding will be, I like the suggestion in the comments to use sour cherries instead of cranberries.
If you are looking to buy, I'd suggest Wendy at Sunchowders Emporia--she is a member of this community. And she offers custom wedding favor flavors. http://www.etsy.com/listing...
AntoniaJames is a trusted source on Bread/Baking.
Pickled pears are hard to get "right," when canning for shelf stability. You must start with a good hard pear, and even then, the processing in the hot water bath tends to make the pears kind of soft and mushy. Maybe others here have had more success. I'd certainly be interested in learning any tricks to avoid the problem. ;o)
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