I pickled a peck of peaches today, using unripe peaches as recommended by various sources. The dip-in-boiling-water method for peeling did not help. I ended up peeling each peach with a paring knife, like I would peel an apple. The second problem is that the peaches would not pull away from the pit. As far as I know, I was using freestone peaches (though I might be mistaken). I sliced off as much of the peach as I could, unfortunately leaving some peach flesh behind, and ending with a bowl of irregular pickle chunks instead of neat halves.
Is there a better way of doing this?