Last year during/after the peach thinning season, Powell, posted a note about NOT tossing or discarding the thinnings, and the pickle them instead. I made a note to myself and started a new thread this year referencing the topic with my decision to try it this year. It has always bothered both Deane and I to thin and just toss the them on the ground - although the birds, bunnies and squirrels enjoyed the seasonal treat.
Anyway on March 21st we thinned our Florida Prince and I pickled them and will sample them on April 18th (4 weeks suggested steeping time) and let you all know what we think of them. I'm excited to find another way to 'recycle/make over' food 'scraps' which would otherwise wind up composted or bird food.
First - you can read my thread and the link to Powell's last year here.
I changed out some ratios from the recipe Powell originally linked to because I had 1) more peaches and 2) less of some of the spices. But as Powell noted really any sweet pickling recipe you have would work for this.
The time consuming part is pricking the baby peaches - I did it wrong with the first three - did not 'see' the note about working through the stem end almost all the way through - took about 40 minutes give or take to do the 5 cups after rinsing and desteming as I went.
PICKLED BABY PEACHES
5 Cups baby peaches (green almonds, apricots, probably baby oranges if you wanted to try them)
4 cups of vinegar
1 1/2 cups of honey
4 tablespoons of sugar
2 teaspoons of cloves
3 bay leaves
3 cinnamon sticks
2 teaspoons of coriander seed.
Rinse, de-stem and prick each peach from stem end almost through to the other end.
Bring vinegar, honey, sugar and cloves to almost a boil to completely dissolve honey and sugar. Place peaches in a jar big enough to hold - or 2-3 smaller jars if you choose (I used a half-gallon mason). Divide cinnamon, bay leaves and coriander seeds between jars if using multiples. Pour heated vinegar solution in jars, make sure the peaches are covered - they float. Cap and keep in a cooler place. Turn or shake the jars each day. Steep for 4 weeks. Once you open the jar(s) you will need to refrigerate them.
If any one else tries this I would love to know how they turn out, or what different spices you might choose to use, or if you try another baby fruit.
Replies
looks like I have another project this weekend! We will have to compare results. Thanks as always.
linda
Would love to have your taste test results too, Linda.
just like last year I picked the peaches and they sat in fridge waiting for this project ! well here I am again with lots of peaches been there since ? but wondering how yours tasted last year ? Does it matter what kind of vinegar ( white vs apple cider?) funny I posted april 5 last year now april 24 2014
Hi Linda, I made mine and still have some in the frig - we did not have enough to thin this year - trees are getting old and needed heavy pruning = less fruit.
so if you still have them does that mean they did not taste so good that they were gabbled up ages ago....
Well sweet pickles are not the ones that always call to me - that is just me. I do like them - maybe the next time I make them I may go for a more sour/dill try :-)