Eat them but peel off the bitter skins.
Any good pickling tips?
Hot vinegar for soft pickles cold vinegar for crisp.
Brine for soft pickles, dry salt for crisp.
Using half and half white wine and malt (distilled white or brown) give a more mellow flavour. Or using half and half with cider.
Vinegar needs to be at least 5% acid.
Adding a little sugar to the vinegar to taste gives a less sharp taste.
Experiment with spices, e.g cardamom, star anise, dill seeds, juniper berries, etc