2,468 spice recipes

Pickled string beans: a prize-winning, old-fashioned canning recipe that turns fresh green beans into a sweet-tart, spiced jar staple. Crisp, snappy, and ready for the antipasto platter.

Make your family go crazy over this succulent crockpot dish made with lean pork chops and spices of your choice.

Herman's famous kosher dill pickles: crunchy refrigerator dills brined with garlic, fresh dill, pickling spice, kosher salt, and vinegar. Ready in just 2 days, no canning equipment needed.

Oranges and yams bakes alternating slices of sweet potato and fresh orange with juice and warm spices until tender. Bright citrus side dish for Thanksgiving or weeknight dinner.

Dahi vada made with urad and moong dal, deep-fried into golden fritters, soaked in water, then served in spiced yogurt. A classic Indian appetizer with creamy, tangy contrast.

A quick and easy fat free pie crust that uses Phyllo (Filo) pastry in place of a fat-laden crust.

Broiled grapefruit halves with butter, brown sugar, mixed spice and glace cherry garnish. Classic Australian retro breakfast or starter ready in 10 minutes.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Char-grilled baby octopus simmered in red wine and olive oil.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.

Caramelized banana tossed with golden raisins, cilantro, lemon zest, and Japanese chili spice for a sweet-heat salsa. Ready in under 15 minutes, it pairs with grilled meats and fish.

German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.

Old-fashioned eight-day bread and butter pickles made in a crock with cucumbers soaked in boiling water, then cured in a sweet vinegar syrup reheated daily for extra crunch.

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