6 lbs pears, peeled,cored and halved
2 t ascorbic acid, in a large bowl, mixed with enough water to cover the pears (to prevent browning)
4 C water
1 t pickling spices
1 t whole cloves
1-inch piece ginger
3 C sugar
1-1/2 C white vinegar (at least 5 percent acidity)
1/2 C thin lime slices
Prepare the pears and put them in the ascorbic acid bath. Tie the pickling spice, cloves and ginger root in a spice bag. Combine water, spices bag, sugar, vinegar, and lime in a large stainless steel or enamel saucepan. Bring to a boil, cover and boil gently for 5 min. Transfer pears to this pickling liquid to create a single layer. Cook 7 minutes. Remove and place in a large bowl. Repeat until all pears are cooked. When all the pears are cooked pour the pickling liquid over them. Cover and let stand overnight or up to a full day in a cool place.
Remove spice bag and pack pears in clean hot jar. Bring the pickling liquid to a boil. Pour over pears leaving 1/2 inch-head space. Seal and process in a hot-water bath for 15 minutes.