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 vinegar...it'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.