Peach tea – drinks that cools down during summer is highly regarded as one of the favorite snacks of young people. Today, TasteVN will join you in making delicious crispy pickled peaches with an extremely simple recipe! Let’s get cooking right away!
1. Pickled Peaches
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Pickled Peaches Serves 4
Fresh peaches 1 kg White sugar 400 gr (or brown sugar) Lemon juice 1 tablespoon Salt 2 teaspoons
Utensils needed
Ingredient Image
How to make Pickled Peaches
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Prepare the peaches
Wash the peach skin thoroughly and let it drain.
Then, use a knife to cut it in half along the stem, use your hands to twist apart to separate the peach into bite-sized pieces and peel the skin, then soak them in a basin of diluted saltwater.
Tip: When peeling and separating the peaches, you should soak them in diluted saltwater for about 15 minutes to prevent browning.
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Cook the syrup
Heat 200g of sugar in a pot with 2 tablespoons of water until the sugar melts and turns light brown.
Then add 1 tablespoon of lemon juice to the pot, turn the heat to low until the sugar melts and turns amber, then add 500ml of water and 200g of sugar to the pot.
Quickly add the water to the sugar and stir well to dissolve the sugar in the water (the amount of water should be double the amount of sugar or you can adjust it so that when soaking, the syrup covers the peaches).
Stir well until the sugar dissolves, turn up the heat and wait for it to boil.
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Cook peaches with the syrup
Add the sliced peaches into the syrup pot and heat for about 3 minutes. Then remove the peaches and soak them in ice water for about 15 minutes.
Tip: Soaking the peaches in ice after removing them will help keep them crunchy. -
Soaking peaches
Wait for the syrup to cool. Prepare a box with a lid, plastic or glass is fine. Pour the soaked peaches into the cooled syrup mixture into the box.
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Final product
The peaches still retain their characteristic aroma, and the soaking liquid is sweet and sour. You can add a few ice cubes into a glass, then add the peaches and soaking liquid to have a refreshing peach tea ready to cool you down on hot summer days.
2. Soaked peaches (recipe shared by users)
Preparation
15 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Soaked peaches (recipe shared by users) Serves 5
Whole peaches 1/2 kg (after preparation will yield 900g of peach flesh) White granulated sugar 500 gr Lemon juice 2 teaspoons Baking soda 1 tablespoon (or coarse salt)
Tools needed
Image of ingredients
How to Prepare Pickled Peaches (recipe shared by users)
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Prepare the Peaches
Dissolve 1 tablespoon of baking soda or coarse salt in a basin of water, then soak the peaches for about 15 minutes.
Tip: Using baking soda helps remove residual impurities on the skin better than regular salt.After soaking, rinse the peaches 2 – 3 times with water, then drain in a basket.
Cut large peaches into 6 pieces, medium ones into 4, then peel and remove the pits.
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Marinate the Peaches
After cutting, place the peaches in a bowl, mix well with 250g of sugar, then cover the bowl tightly and put it in the refrigerator for about 4 – 6 hours until the sugar dissolves completely.
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Cook peaches and syrup
Place a pot on the stove, turn on medium heat, then add 250g of sugar and 30ml of water to the pot, cook until the sugar changes color, then use a chopsticks to stir well.
When the sugar has completely turned yellow, immediately add 570ml of water to the pot, continue stirring until the sugar is fully dissolved, then add the peaches to cook. When it boils again for about 5 minutes, turn off the stove.
After cooking, remove the peaches to a separate bowl, keep the syrup in a separate bowl, and wait for it to cool. Once the syrup has cooled, squeeze in 2 teaspoons of lemon juice and stir well.
Note:- During the waiting period for the sugar to change color, do not stir with chopsticks as it may clump and harden.
- Do not let the sugar turn a dark brown color, as the syrup will be too strong and unattractive.
- To prevent the peaches from becoming too soft, do not cover the pot while cooking.
- If using clingstone peaches, cook for an additional 3 minutes after it boils again.
- If you prefer crunchier peaches, reduce the cooking time by 1 minute.
- Lemon juice helps make the marinated peach water clearer and enhances the flavor when mixed with tea or drinks (if the peaches are too sour, skip this lemon squeezing step).
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Soaking Peaches
Glass jar sterilized with boiling water, drained, then pour in the peaches and peach juice, cover and store in the refrigerator for use over 2 – 3 months or potentially longer.
Absolutely do not leave peaches at room temperature as they will spoil.
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Final Product
The golden, crunchy peach slices along with the sweet syrup are already addictive even just to eat alone.
This jar of soaked peaches used to make peach tea is even more delicious, so give it a try!
3. Pickled peaches with rock sugar (recipe shared by users)
Preparation
20 minutes
Processing
25 minutes
Difficulty
Easy
Ingredients for pickled peaches with rock sugar (recipe shared by users) For 4 people
Fresh peaches 1 kg Rock sugar 400 gr Lemon 1 fruit Salt 2 teaspoons
Tools needed
Ingredient image
How to prepare Pickled Peaches with Rock Sugar (recipe shared by users)
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Preparation of ingredients
First, wash the lemon, cut it in half, and squeeze out the juice.
Prepare a large bowl of water, dilute 2 teaspoons of salt with 3 tablespoons of lemon juice.
Wash the peaches thoroughly, then cut them into bite-sized pieces, and place all the peaches into the bowl to soak for about 10 minutes. After that, peel the peaches, rinse them with clean water a few times, and let them drain.
Rinse the glass jar with boiling water 1 – 2 times.
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Cook syrup with rock sugar
Place a pot on the stove, add 400g of rock sugar, 1 tablespoon of lemon juice, and 700ml of filtered water into the pot, and bring to a boil for about 5 – 7 minutes over high heat before adding the peaches.
When the peaches turn golden and float to the surface for about 10 minutes, turn off the heat, remove the peaches and soak them in a bowl of ice water for about 15 minutes. After that, take the peaches out to drain, leaving the syrup to cool completely.
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Make peaches soaked in rock sugar
Put the peaches into a glass jar and slowly pour the cooled syrup over them, seal the lid tightly, and store in a cool place for 3 – 4 days.
Tip: You should store the soaked peaches in a dry, cool place and avoid direct sunlight, such as the fridge refrigerator to prevent the peaches from spoiling. -
Final Product
Pickled peaches in syrup with a golden color look extremely appealing, with a sweet and slightly sour taste from the pickling liquid that blends with the peach flesh, which is both crispy and fragrant. You can enjoy pickled peaches with peach tea, lemon tea, or black tea, all of which are very delicious.
How to Choose Fresh and Delicious Peaches
- When buying peaches, you should choose those with a dark red color interspersed with yellow streaks.
- Fresh peaches should have a lively stem, an even layer of fuzz on the outside, and not have fallen off. If they are smooth peaches, avoid those that are too shiny as they may have been squeezed by many people, making them prone to bruising inside.
- Additionally, ripe and delicious peaches have a distinctive fragrance. Holding the peach in your hand, it should feel firm and solid, indicating that it will be sweeter and crisper.
- To make pickled peaches, you should buy peaches with a yellow-red skin covered with an even layer of fuzz, and the fruit should be firm for better crunchiness when pickled.
- Avoid buying peaches that are soft, bruised, wrinkled, or lack fragrance.
Successful implementation tips
- If you want the peaches to last longer, you do not need to soak them in ice-cold water, as this will cause the peaches to spoil quickly, become frothy, and develop an odor. This is also the reason why you must sterilize the jar thoroughly before storing the peaches.
- Before cooking the peaches, soak the sugar overnight in the refrigerator to help the peaches release more juice when cooked and have a much better aroma compared to cooking them without soaking in sugar first.
- When the peaches cool, place them in a jar, seal it tightly, and store it in the refrigerator, using it after 24 hours.
- Do not use brown sugar instead of white or yellow (red) sugar, as the smell of brown sugar will overpower the smell of the peaches, the color will also not be beautiful, and the final product will not taste good.
- When selecting peaches, choose firm, solid ones; soft peaches will be very difficult to separate, and if you can separate them, the amount of peach flesh will also be greatly reduced.
- Soaking with sugar overnight for up to 14 hours also helps the peaches not to become soft.
- Caramelize caramel moderately so that the color will be beautiful after cooking. If you happen to overcook it, squeezing the juice of one lemon into the syrup after cooking will help lighten the color.
- The syrup from the soaked peaches cannot replace peach syrup in drink mixing.
Tips for storing soaked peaches
- If you want the peaches to be preserved longer, you can place the entire jar of soaked peaches in boiling water for about 10 minutes. After 2 days, it can be used.
- Store the soaked peaches in the refrigerator, which can be kept for about 1 month. When using a spoon to scoop the peaches, the spoon must be clean and dry. Using a dirty spoon will cause the peaches to spoil faster.
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So you have just completed making marinated peaches with 3 very simple methods to brew peach tea right at home. TasteVN wishes you success and enjoyable moments with your family!
