This DIY lemon zest salt is great for your own pantry and makes a wonderful gift for friends and family.
This lemon and thyme infused sea salt brings out an amazing flavor in just about any seafood recipe. Easy to make and nothing artificial.
A spectrum of citrus salts made from all sorts of winter citrus zest - clementines, Makrut lime, Meyer lemon, kalamansi oranges, and mandarinquats. The process couldn't be simpler.
Ingredients: 1 tablespoon dried rose petals or freeze-dried blueberries or 1 teaspoon dried Meyer lemon peel* 2 1/2 tablespoons unrefined sea salt or flake salt Directions: Place dried flavoring in the bowl of a clean coffee or spice grinder. Give it 2-3 quick pulses to break up the flavoring. Add 1 tablespoon of sea salt
Making Moroccan preserved lemons at home is easy and inexpensive with just two ingredients: lemon and salt. Allow the lemons to cure for a month.
The natural oils from the Meyer lemon zest perfume the sea salt making it a beautiful finish for fish, popcorn, vegetables, or grilled foods. Recipe adapted from Food in Jars cookbook.
This homemade lemon rosemary sea salt is not only unique and a delicious addition to cooking, it makes the perfect DIY gift to share with mamas for the
Moroccan preserved lemons are so easy to make! This is the best way to preserve lemons, and the whole lemon is used. You only need two ingredients, lemons and sea salt. This recipe takes about 10 minutes to prep and four weeks of fermentation time.
Seasoned herb sea salt can be tailored to your taste with herbs and citrus zest.
Source: Cooking with Jamie
Learn how to make a simple citrus & herb-infused flavored salt with fresh rosemary, orange & thyme. It's perfect for seasoning & finishing foods like poultry, fish & vegetables and makes a wonderful homemade gift for the foodies in your life. Fix a batch today in less than an hour! (gluten-free, dairy-free, whole30 friendly, low-carb & vegan)
Three different methods to peel and dry lemon peels.
And now for something completely different… it started out because I found some ramps (wild garlic, ransom, bear’s garlic … whatever you want to call it, in German, it is bärlauch) and wanted to be able to preserve them, given that the foraging season is so short. So I made the Wild Garlic Salt. Then I thought, what the heck, I’ll try to make lemon salt. And then I bought the habaneros. All turned out really well and the flavors are nice and bright. Great for sprinkling on just before serving / eating. All very fresh. And they look neat! Ingredients for the ramp (wild garlic) 500 grams coarse salt 1 cup wild garlic leaves, no stems, chopped for the chili 500 grams coarse salt 1 cup fresh chilis (I used a combination of habaneros and fresnos) for the meyer lemon 500 grams coarse salt the peels of 5-6 meyer lemons (no flesh or pith) Directions Make each of these flavored salt types individually (obviously just make the flavor you want; no need to make all three). The process is the same for all of them, so I have just written one recipe. Wash the wild garlic, chilis or meyer […]
Fresh Lemon Homemade Dishwasher Detergent uses real lemons, salt & vinegar to make liquid dishwasher detergent. Learn about the recipe & its effectiveness.
