Pickling green peaches: is the fuzz a must?
Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green peaches, I pickled them -- whole -- using a bread & butter recipe. My thought was that they would turn out a bit like pickled olives. The result was not far off, save for the fuzzy skins-- very fuzzy. Like, felt fuzzy. I was hoping that the vinegar in the pickling would change the fuzzy texture; no such luck.
Is there any technique or treatment (saving peeling every last one of them) to tone the fuzzy down?
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Blanching should make it very easy to peel the peaches.
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When I blanch tomatoes, the critical thing is to leave them in the boiling water long enough so that the skin splits and will simply pop off with a little pressure from your hand.
Things should work the same way w peaches, and it's not really all that bad of a chore.
I wash mine vigorously with a 3M scrubby pad. There's still some fuzz, but not as much. Those scrubby shower gloves would probably be easier, but maybe less effective.
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