How to make delicious pickled peaches

Every early summer, peaches begin to ripen. In supermarkets or fruit stores, you can see those bright red peaches, which make people want to eat them. Peaches can be eaten directly after washing, but they will irritate the throat to a certain extent. Pickling peaches in salt water will not irritate the throat so much. Let's take a look at the method of pickling sour peaches.

How to make delicious pickled peaches

1. First, put the fresh peaches you just bought into warm water, add an appropriate amount of salt and soak for half an hour, then wash the peaches carefully, especially the hair on the outside. Next, remove the peach skin, which can be easily removed with a peeler, and pay attention to clean the stem.

2. Cut the peeled peach in half and remove the pits, leaving only the fresh peach flesh. Prepare a sealed glass container with a lid, put the fresh peach flesh into the container, sprinkle sugar evenly on the peach flesh, and stir it with chopsticks. Cover the lid and put it in the refrigerator for 24 hours. Pickled peaches pickled with sugar taste sweeter and can also relieve summer heat and quench thirst.

How to pickle sour peaches

1. First, select large, rosy-looking fresh peaches, which are more mature and sweeter. Soak the selected peaches in light salt water for half an hour, then wash them carefully and remove the hair on the surface of the peaches to avoid hurting your throat. Next, put the washed peaches in a sieve to dry.

2. Take out the dried peaches and use a knife to make cuts on each peach, that is, use a knife to cut a few times on the peach, so that it is easier for sugar and vinegar to enter the peach flesh. Put the peaches in boiling water for one minute, and when you see the color of the peaches change, take them out. Put the peaches in a clean container, add rock sugar and vinegar, marinate for two hours, and then you can eat them.