Pickling green peaches: is the fuzz a must? Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green peaches, I pickled them -- whole -- using a bread &amp; butter recipe.  My thought was that they would turn out a bit like pickled olives. The result was not far off, save for the fuzzy skins-- very fuzzy.  Like, felt fuzzy.  I was hoping that the vinegar in the pickling would change the fuzzy texture; no such luck.

Is there any technique or treatment (saving peeling every last one of them) to tone the fuzzy down?
I wash mine vigorously with a 3M scrubby pad.  There's still some fuzz, but not as much. Those scrubby shower gloves would probably be easier, but maybe less effective.