Have you ever heard of Pickled Unripe Peaches? I hadn’t heard it until mom brought us a jar. I’ve heard that it’s possible to pickle all vegetables and fruits, but pickling unripe peaches is definitely new to me. Unripe apricots and fresh almonds have already taken their places at markets with fresh green plums. What these green beauties share in common is that they have a very nice sour flavor. Markets have a separate section with these unripe fruits and strawberries signaling the arrival of Spring.
I’ve never seen unripe peaches at markets in my city, som y surprise was doubled when I saw their pickled version. I thought they were fresh almonds at first, but mom said they were unripe peaches.
They are like baby peaches, and it’s really hard to differentiate them from fresh almonds or unripe apricots. They are equally sour, which I love much. They don’t have any bitterness although they are unripe.
You can imagine how crunchy these are! And if you love sourish flavors as much as I do, you will definitely love them! If you have a chance of finding unripe peaches or apricots or fresh almonds, you must definitely give this a try.
Do you remember Turkish Bulgur Salad I posted a few days ago? We love to pair it with a kind of pickles and this time we paired it with these very special pickled peaches. I don’t want to finish them fast, so I’m planning to have these just with my favorite dishes. A jar is never enough for such a delicacy! Mom promised to make more next year!
Sign up for the FREE Give Recipe Newsletter to get the new recipes into your inbox!
And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.
📖 Recipe
Pickled Unripe Peaches
INGREDIENTS
- 500 g unripe peaches
- 2 teaspoon salt
- 2 teaspoon sugar
- ½ cup grape vinegar
- 4 cloves garlic
- 2 cups hot water
INSTRUCTIONS
- Insert a needle on a few places of peaches so that they can absorb the brine.
- Put them all in a jar.
- Cut garlic cloves into half and toss them into jar.
- Mix sugar, salt and vinegar and pour it into jar.
- Pour hot water on peaches until the top of jar.
- Cover it with the lid and turn the jar upside down.
- When it’s cold enough, turn it back and keep it in a dry and dark place.
- Wait at least for 15 days and it’s ready!
NOTES
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Peter Gailitis says
What about the cyanide in the pits? Is it not formed yet? Same for apricots and almonds and cherries. I have always read that the pits, bark, etc., should not be eaten.
Zerrin & Yusuf says
Hi Peter,
Thanks for asking.
Te peaches are used whole while still very young and unripe, and the pits inside are not broken open or eaten.