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Peach season is in full swing, don’t miss the super attractive pickled peaches. If you follow the recipe below correctly, the peaches will be more crispy than outside the shop.

Ingredient:

2 kg of fresh peaches.

1 liter of water.

1 kg of sugar.

1/2 lemon.

The refreshing peach tea is loved by many people in the summer.

Making:

Select peaches must be fresh, ripe but hard-handed, peach skin plump and glossy. Eat crispy not mushy. A peach peel that has marks, no longer has a peel and is tight, is a withered peach even though it is still hard to hold. When ripe peaches are soft, they will become soft when soaked.

Wash peaches with water. Cut into 4, then insert a knife to pry, twist the flesh of the fruit to separate from the seeds. Use force to press on the head and flesh of the fruit. The core kernels use the tip of a knife to pry in to separate.

Dilute salt to soak peaches for 20 minutes and then rinse with water. Peel the peaches, keeping the skins in a separate bowl. Peach peel helps the soaked water to have a beautiful color and contains all the smell + flavor of peaches to help the soaked peaches to be fragrant.

500g sugar with ginseng, boiled water and simmered, the color of the cockroach wings is beautiful, then stop.

Squeeze 1/2 lemon in (helps not to leave sugar) add 1 liter of water and the remaining 500g boil again

Boil peach peels for 5 minutes, remove them, and then boil the flesh for 8 minutes.

Prepare a bowl of ice, quickly remove the peaches from the ice bowl, mix the peaches with ice to cool the peaches.

Transfer the peaches to a ziplock bag when they are cold, put in the freezer for 1 hour to chill deeply.

Prepare a clean, sterilized jar, divide the cold peach meat into the jar and pour the cooled sugar water into it, let it cool for 2 hours, then store it in the fridge for later use.

After 2 hours of soaking in sugar water, the peaches are ready to use.

According to Facebook: Ha Phuong Le + TH photo