262 menth recipes

Big-batch homemade pork sausage patties with bacon, white pepper, allspice, sage, and mace. Grind, season, press into patties, and freeze for easy breakfasts all month.

Homemade cherry liqueur with just three ingredients: Bing cherries, sugar, and vodka. Layer them in a jar and wait three months for a rich, fruity spirit.

Homemade Sri Lankan curry powder blends dry-roasted coriander, cumin, fennel, fenugreek, cinnamon, cardamom, and cloves with curry leaves and cayenne. Stores for months in an airtight jar.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Crunchy almond cookies shaped like eerie little fingers, these Dead Men's Legs are a spooky Halloween treat that stores for up to two months.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Classic icebox cookies with brown sugar, cinnamon, almond extract, and chopped pecans. Slice-and-bake dough that keeps in the fridge for weeks or freezer for months.

These are best if they sit for a month or so after canning, to give them time to work

Lemon-lime cookies with fresh citrus zest and juice, egg yolks, and butter, pressed thin and baked until crisp with a generous sugar sprinkle. Make-ahead dough keeps up to a month frozen.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.