Saturday, 12 August 2017

pickled peaches

Dear Family & Friends

Our two little peach trees are loaded with fruits this year...unfortunately, it didn't occur to us that the tree branch couldn't take the weight. A branch broke and down came about 30 unripen peaches with it:( Next year, we should know better and we will either prop the branch or take out some baby fruits out to avoid branch breakage.

the peach fruit around May this year...and it carried on growing bigger....

The sad thing is that the peaches are a bit rosy by now but not really ready to be eaten. Yet, not all is lost because I realized we could actually pickle these unripen peaches. This is what I did and perhaps you would be interested should you have unripen peaches on hand.

2 pounds fresh peaches (about eight that are hard but with rosy color)
2 cups white rice vinegar (I used ordinary fruit vinegar)
2/3 cup sugar
2 1/4 tsp salt
3 3/4 cups cold water

Wash and dry the peaches, do not slice or peel them. In a big jar, put the vinegar, sugar, salt, and water. Stir well, then add the peaches. Then, cover the jar tightly and refrigerate for 3 days before using. These peaches will keep in the refrigerator for at least six months.

Any pickled fruit and veggies are always well received in our home. I myself love things that are pickled in's good for the health of a stomach;P Although we lost the possibility of juicy sweet ripe peaches...yet it gave me the opportunity to make this pickle:) There's always good things in everything.

Hope you can try this too.



  1. So interesting to read you could make something good of the unripe peaches, I have to remember the recipe because you never know.
    Regards, Janneke

  2. wow!! good use of green peaches..

  3. I love how you turned it all around and came up with a great solution!
    They would be interesting to taste :D)


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