The objective of this study was utilization the source of young Thai jackfruit, an agricultural waste, and determine some factors at different time of harvest, treatment methods and salt concentration affected to the quality of pickled young Thai jackfruit. The time of harvest of young Thai jackfruit (55, 65 and 75 days after flowering), blanching method in which of temperature (85, 90 and 95oC) and time (90, 120 và 150 seconds) and concentration pickling salinity (5, 7 and 9%) were investigated. The contents of total polyphenol, reducing sugar, salt, moisture were evaluated. Research results showed that young green jackfruits were harvested at 65 days old, blanched at 90oC for 120 seconds and additional salt concentration was 7% in the processing which would give the product a crispy structure, beautiful color, characteristic aroma and harmonious taste in line with consumer demand.