In my cookbook WECK Home Preserving, I have a chapter of homemade recipes you can make that don’t require any canning or fermenting. Most are refrigerated or just stored at room temperature. Many of the recipes included make wonderful homemade gifts.
If you’re a fan of making handmade holiday gifts, then consider making some flavored salt to gift this year. Nearly one year ago, I shared a recipe for how to make roasted garlic salt. Roasted garlic salt is my very favorite flavored salt to make. We use it nearly every day. But with the method I share below, you’ll be able to mix up any flavor combinations your heart desires.
Flavored salt is a simple way to add a pop of flavor when cooking, baking and/or cocktail mixing. Some of our other preferred flavors include chive salt, rosemary salt and lime salt.
Yield: 1/4 cup finished salt
Ingredients
- 1/4 cup coarse kosher salt
Seasoning Options
- 1 tsp. fresh organic citrus, finely grate the peel (wash and dry fruit first)
- 1 tsp. dried herbs, crushed
- 1 tsp. fresh ginger, finely grated
- 1 tsp. sriracha sauce
Directions
In a small bowl, mix together salt with the ingredient(s) of choice and stir well.
Use a funnel to transfer the salt into a clean jar. If using fresh/wet ingredients, leave the cover off of the jar overnight. Stir the mixture again the following day, then add the lid and tightly secure it on.
Allow the mixture to infuse with the flavors for a day or two, as the flavor will intensify as it infuses with the salt.
Label and date the jar and keep out of direct sunlight.
Notes
The flavor intensity will weaken over time. This is why I make small batches as needed.
If you want a finer salt, blend it down or break it down with a mortar and pestle.
This recipe has been adapted and shared from Thurow’s book WECK Home Preserving with permission from Skyhorse Publishing, Inc.
