To enable an UME (Japanese apricot) vinegar to prevent an UME mold from growing thereon by adding a specific ingredient, and to obtain a salt-reduced pickled UME rich in mineral balance by adding another specific ingredient thereto.

A fully ripe UME fruit is pickled in a mixture solution comprising an alcohol, a honey as an antifungal agent and a multimineral balancing citrate as a mineral balancing agent by placing a weight thereon. The UME fruit is then recovered after the passage of a prescribed period to afford the pickled UME. At this time, the honey is added in an amount of 3-15wt.% based on the UME fruit and the multimineral balancing citrate is added in an amount of about 6-30wt.% based on the UME fruit. Washing treatment with strong acidic water is carried out before pickling the fully ripe UME fruit or sterilizing treatment, etc., are performed by spray disinfection, etc., during the time of bearing the UME fruit on an UME tree. Thereby, problems of agrochemical pollution can be avoided.