The present invention relates to a method for producing pickled Japanese apricot. More specifically, the method comprises the steps of: washing harvested Japanese apricots with salt water removing moisture and sees from the washed Japanese apricots mixing the Japanese apricots with the moisture and seeds removed therefrom at a ratio of 0.9-1.2:0.9-1.2 on the basis of the weight of sugar and firstly aging the same and adding 15-25 parts by weight of honey with respect to 100 parts by weight of the aged Japanese apricots and secondly aging the same. Moreover, various kinds of an organic acid including citric acid and vitamins are plentifully contained in a Japanese apricot and have an effect in relieving fatigue. Pyruvic acid detoxifies the liver, and catechin acid has an effect in controlling intestinal harmful bacteria. Furthermore, honey activates metabolism and has an effect in relieving fatigue. Honey also has antibacterial and sterilizing effects to reduce the activities of bacterial harmful to the human body, and various kinds of vitamins are plentifully contained so skin health is ensured and aging is prevented. The Japanese apricot and honey having the effects are mixed and aged to produce pickled Japanese apricot. Therefore, flavors of the Japanese apricot are maintained, and the strong sour taste thereof is reduced, so even a consumer who has an aversion to a sour taste can enjoy the same. In addition, the Japanese apricot mixed with sugar and firstly aged is taken out, and honey is added to the same, so a glucose level is lowered, therefore, an adult disease can be prevented or an adult disease patient can consume the pickled Japanese apricot.COPYRIGHT KIPO 2015본 발명은 매실 피클의 제조방법에 관한 것으로서 더욱 상세하게는, 수확한 매실을 소금물로 세척하는 단계, 상기 세척한 매실의 수분 및 씨를 제거하는 단계, 상기 수분 및 씨를 제거한 매실에 설탕과 중량대비 0.9 ~ 1.2 : 0.9 ~ 1.2의 비율로 혼합하여 1차 숙성하는 단계, 상기 1차 숙성된 매실 100 중량부에 대해 꿀 15 ~ 25 중량부를 첨가하여 2차 숙성하는 단계로 이루어지는 것을 특징으로 한다.또한, 매실은 구연산을 포함한 각종 유기산과 비타민이 풍부하게 함유되어 있어 피로회복에 효과가 있으며, 피루브산은 간의
