I have a lone peach tree in my yard that produces lots of fruit that never ripen. We think it needs a cross-pollinator and are looking to add another variety of tree to my yard. After years of disappointment in not having fruit to harvest, this year I decided to see if there was something I could do with green peaches. Turns out that pickling them is pretty common, especially in the Middle East and the US South where the trees are extensively cultivated. Green almonds and green apricots can be used instead of green peaches. The green fruit is pruned from the trees in order to thin out the fruit to make more room and energy for the remaining fruit to mature. As is common in traditional cultures, a way to use the thinned fruit was found.

Once pickled, the fruit can be used in salads, as an accompaniment to main dishes, or eaten on their own as a snack. I found dozens of different recipes, so combined the ones I liked best and that I had ingredients on hand. I made two different types, one more salty and one more sweet. I won’t know how they turn out until next month, but the recipes are below.

Savory Pickled Green Peaches

20-24 green peaches
1 cup water
1 cup white vinegar
2 Tbs salt
1 Tbs honey
6 cloves garlic
1 tsp mustard seeds
1 tsp red chile flakes or 1 red jalapeño, sliced
1 tsp fennel seeds
1/2 tsp black peppercorns
2 sprigs of fennel

Wash green peaches and dry each one with a paper towel. Make a couple of small slices in each fruit with a paring knife so the brine can get into the peaches. In a medium saucepot, bring water, vinegar, salt, and honey to a boil. Disinfect a quart size canning jar. Tightly pack peaches into the jar, alternating with the rest of the ingredients. Leave about an inch of headroom at the top of the jar. Disinfect the lid and ring to the jar. Pour the boiling brine over the peaches, making sure peaches are covered and not floating. Seal with the lid and ring. Leave jar out on the counter for 4 days, shaking often. Refrigerate. Pickles should be ready to eat in 4 weeks. Makes 1 quart.

Sweet & Spicy Pickled Green Peaches

20-24 green peaches
3/4 cup water
3/4 cup white vinegar
1/2 cup honey
1 tsp salt
1 tsp whole cloves
1 tsp whole allspice
1 tsp coriander seeds
4 slices ginger, fresh or dried
2 bay leaves

Wash green peaches and dry each one with a paper towel. Make a couple of small slices in each fruit with a paring knife so the brine can get into the peaches. In a medium saucepot, bring water, vinegar, honey, and salt to a boil. Disinfect a quart size canning jar. Tightly pack peaches into the jar, alternating with the rest of the ingredients. Leave about an inch of headroom at the top of the jar. Disinfect the lid and ring to the jar. Pour the boiling brine over the peaches, making sure peaches are covered and not floating. Seal with the lid and ring. Leave jar out on the counter for 4 days, shaking often. Refrigerate. Pickles should be ready to eat in 4 weeks. Makes 1 quart.