Homemade SPICY dill pickles. These. Are. SO good. Crispy, crunchy, sweet, salty, spicy. So much better than store bought, and they take about 15 minutes to make. Ready to eat a couple hours later, and stay good for weeks in the fridge! Recipe soon on PepperGeek.com!
Apple Butter is great, but you know what really gets my tongue excited? Peach Butter!! 🙌🙌 I stumbled across this method when hunting for ways to preserve all the beautiful donut peaches I’d splurged on, and trust me friends - the process is so worth the effort! Brown sugar, honey, and orange peel all harmonize and elevate the sweet, bright peach, so you can enjoy them well after Summer is over. Spread on toast, banana bread (like my pumpkin spice banana bread), chicken before baking, or do what I love to do - roll up in pastry, and make my Peach Butter Buns!! 🤩🤤
Donut Peach Butter
2 lbs Donut Peaches
4 C Water
2 Tbsp Apple Cider Vinegar
1 C Brown Sugar
1 C Honey
Zest and juice of 2 large Navel Oranges
2 Tbsp Cinnamon
1 Tsp Freshly Ground Nutmeg
1 Tsp Allspice
1 Tsp Cloves
Pinch of Salt
Set a slow cooker on low.
Peel and pit the peaches, and cut into uniform chunks.
Place peaches in to a heavy bottomed pot, and cover with water and apple cider vinegar. Bring to a boil, then reduce to a simmer.
Simmer about 25-30 minutes, until the peaches begin to break down.
Strain peaches, and place in the slow cooker.
Add the rest of the ingredients to the slow cooker.
Cook for 8 hours
After 8 hours, blend or mash peaches with the back of a wooden spoon. You’re looking for a chunky texture, so be sure to leave a few peaches at least slightly intact.
Holds in the fridge up to 2 weeks, uncanned. Follow your favorite canning method to preserve for longer.
Enjoy, my friends, and have a peace filled day!