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 & 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?