I thinned out my peaches and thought to myself, ‘I can’t waste these! I know there’s a way to use them.’, and there is! If you love anything pickled, you gotta try this! You won’t be disappointed.
In a nutshell, I basically used my basic refrigerator pickle recipe. That’s it. No canning involved and it came out so unexpectedly good. Just like a pickle, it’s crunchy, no bitterness, and just tastes like a pickle. It works well because the young fruit is so firm. The peach fuzz wasn’t a problem and the pit was so underdeveloped that you can eat the whole thing.
When thinning out the fruit, I like to wait until they are about the diameter of a nickel. You can certainly wait longer, but I wanted to give the remaining fruit on the tree a chance to bulk up. I also didn’t want the pits to get too developed and fibrous for this pickle recipe.
Refrigerator Pickled Peaches Ingredients: Immature peaches, washed and stems removed. Brine: 2 cups Apple Cider Vinegar 1 cup hot water 3-5 garlic cloves 1 Tbsp Salt 1 Tbsp sugar 2 Hot peppers (optional) Instructions: Mix all the brine ingredients until salt and sugar are dissolved and add to peaches in a jar. Let sit out until cool. Refrigerate and enjoy. Tips: These should last at least a couple weeks in the fridge if not longer, maybe less if you love them as much as I do. I like to eat them as is as a quick snack or in a bento box. This would be great for a charcuterie board too and any way you like to use a good ol' pickle.
